Easy Apple, Fig and Cranberry Stuffed Tenderloin

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If you are celebrating with a small group this year for the holidays, stuffed pork tenderloin may be just the perfect protein. Join Extension Agent Margie Mansure and “Food Fan” Eric Stafford for this 23-minute video to see how it’s done.

Apple, Fig and Cranberry Stuffed Pork Tenderloin


  • 1/2 cup panko or homemade breadcrumbs
  • 1/2 cup chicken broth
  • 2/3 cup peeled, chopped tart green apples
  • 1 tablespoon vegetable oil
  • 1/4 cup thinly sliced green onions
  • 1/4 cup dried cranberries
  • 4 dried figs, chopped
  • 1/4 cup chopped walnuts or pecans, roasted
  • 2 tablespoons pure maple syrup
  • 1 teaspoon minced rosemary
  • 2 boneless pork tenderloins
  • butcher string
  • enough all-purpose flour to dredge in
  • Salt and freshly ground pepper
  • 1 – 2 tablespoons vegetable oil


  1. Preheat oven to 325°F.
  2. Make the stuffing:Place the panko and stock in a small bowl and stir to combine.
  3. Place a 12” skillet over medium heat at sauté the apples in 1 tablespoon of vegetable oil, stirring frequently until they cook down a bit. Add the green onions and cook for another minute.
  4. Add to the panko along with cranberries, figs, nuts, maple syrup, and rosemary.
  5. To get the tenderloins ready to stuff: first remove any fat and silver skin, a thin membrane of connective tissue, with preferably a sharp boning knife.
  6. Place the tenderloin perpendicular to you on a cutting board and cut down the long side with the jagged edge, ¾ the way through or until you can open the tenderloin into a flat piece.
  7. Press down the stuffing in the center, keeping away from the edges. Roll tightly, like you would a cigar.
  8. To truss, cut the butcher twine 8 times longer than the tenderloin. Tie a knot at the top, leaving extra string to tie onto at the end. Circle string around your hand and tie knots as straight as possible down the loin. Turn over, and work your way up the string, knotting over each one. At the end, tie onto the extra string and cut the residual.
  9. Dredge your trussed tenderloin in flour that is seasoned with salt and pepper.
  10. Heat a 12” skillet over medium to medium-high. Once warm, place the most attractive side down and sear until a dark rich brown color. Take off of heat, turn over and place in preheated oven for 20 minutes or until the center of the tenderloin is 165°.
  11. Let it rest for a few minutes on a clean cutting board. Take a clean boning knife and cut the string on the less attractive side, removing from tenderloin. Cut into 1” fillets for serving. May serve as is, or add a gravy or sauce.

Pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone.

It is a very tender, flavorful protein. It is very lean and extremely easy to cook.

Can be baked whole, cut into slices, cut into cubes for kebabs or stir-fried. There are so many ways to enjoy pork tenderloin.

Written By

Margie Mansure, N.C. Cooperative ExtensionMargie MansureExtension Agent, Family and Consumer Sciences - Nutrition and Foods Call Margie E-mail Margie N.C. Cooperative Extension, Watauga County Center
Posted on Dec 21, 2020
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