Pork tenderloin with apples and goat cheese
- Preparation 10 min
- Cooking 40 min
- Servings 4
- Freezing I do not suggest
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🥩 One of my favorite recipes
This is one of my favorite recipes, and one of the oldest on my site. It’s been a while since I made it, and just writing this makes me want to bring it back. The pork is butterflied, stuffed with apples, goat cheese and spinach, then baked until it’s juicy and a little pink.
🍎 Why this stuffing
Because the combination of the three is just delicious. The apple, the goat cheese, the spinach: none of them takes over.
Get big pork tenderloins, thick enough to open up well and stuff well. A small, thin tenderloin doesn’t stuff well.
🥄 The little Dijon sauce
The Dijon mustard sauce is crazy good. You make it while the tenderloins are in the oven, which saves time. They can be stuffed ahead too, so this is an easier dinner than it looks.
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🥩 Big tenderloins, really
You need room to butterfly the tenderloin and actually stuff it. A small, thin tenderloin doesn’t stuff well: there’s no space, the filling spills out, and it’s stress for nothing.
🪢 Tie them well, or it leaks
This is what can go wrong. Poorly tied, the filling escapes. I close them with a few toothpicks, then tie twine over them to be sure. The goat cheese, though, doesn’t leak that much. And don’t overfill: you have to be able to close them.
🌡️ 145°F (63°C) in the center
That’s the temperature to aim for, with the pork slightly pink. Let it rest 2 to 3 minutes before slicing.
🍎 A firmer apple
I use an apple like Gala, firmer than a McIntosh, for the stuffing and for the sauce.
🍺 The beer in the sauce
Apple beers have almost disappeared, so use a light, fruity white beer at room temperature. You can also use hard cider, or apple juice for an alcohol-free version.
⏰ Stuff them ahead
The tenderloins can be stuffed ahead, which leaves dinner calmer. Make the sauce while the pork is in the oven, when about 15 minutes of cooking are left.
✅ What to serve with pork tenderloin and apples
With the Dijon sauce, it’s almost a full meal. If you like apples with pork, look at my mustard and maple bacon pork tenderloins with roasted apples, my pork osso buco with braised apples or my pork tenderloin stuffed with Italian sausage and leek. For another apple-stuffed dish, try my apple and gouda stuffed chicken breasts.
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Ingredients for the pork tenderloins
- 2 large pork tenderloins, butterflied (cut lengthwise down the center without cutting all the way through)
- A handful of baby spinach
- ½ Gala apple, peeled and cut in thin strips
- 150 g (5 oz) soft unripened goat cheese
- A few toothpicks, preferably clean
- Kitchen twine
Ingredients for the Dijon mustard sauce
- 1 tablespoon (15 ml) butter
- 1 tablespoon (15 ml) all-purpose flour
- 1½ cups (375 ml) hot milk
- ½ cup (125 ml) light, fruity white beer, room temperature (or hard cider, or apple juice for an alcohol-free version)
- ½ Gala apple, peeled and finely chopped
- 3 tablespoons (45 ml) Dijon mustard
- ½ teaspoon (2.5 ml) herbes de Provence
- ½ teaspoon (2.5 ml) dried parsley
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Preparation
- Pork tenderloins: preheat the oven to 400°F (200°C).
- Place the tenderloins in a large baking pan and open them up. Add a nest of baby spinach, spread the apples, then break the goat cheese into small chunks over everything. Keep in mind that you’ll have to close them, so don’t overstuff!
- Press the filling down in the center with your fingers, then close the tenderloins as tight as you can with a few toothpicks, and tie twine over them to be sure. Fill the remaining gaps with goat cheese and season with salt and pepper! Place in the oven, open side up, and cook for about 25 minutes, until the center reaches 145°F (63°C). The pork is best a little pink! Remove from the oven and let rest for 2-3 minutes before cutting into slices and serving.
- Dijon mustard sauce: when there are about 15 minutes of cooking left for the pork, make the sauce! In a small saucepan over medium heat, melt the butter and add the flour. Stir well to make a roux. Cook, stirring often, for 1 minute.
- Add the milk and whisk to break up any lumps. Add the rest of the ingredients, season with salt and pepper and stir well.
- Bring to a boil, then lower to medium heat. Simmer gently for about 10-12 minutes or until the sauce is thick! Stir often. Keep warm and pour over the sliced pork!
Big ones, thick enough to butterfly well and stuff. A small, thin tenderloin doesn’t stuff well.
Don’t overfill, and tie them well: a few toothpicks to close, then twine over them to be sure. Poorly tied, it leaks. The goat cheese, though, doesn’t leak that much.
145°F (63°C) in the center. The pork is then slightly pink and juicy. Let it rest 2 to 3 minutes before slicing.
Yes, they can be stuffed ahead. Take them out of the fridge when it’s time for the oven, and make the sauce while they cook.
I do not suggest it. In the fridge, they keep for 3 to 5 days, with the sauce on the side.
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