There’s something incredibly heartwarming about the combination of succulent pork and the sweetness of apples, especially when dressed in a rich bourbon gravy. I discovered this Stuffed Pork Tenderloin with Apple Bourbon Gravy one chilly evening, when I craved something comforting yet impressive. As the smell of sizzling bacon filled my kitchen, it felt as though the aroma itself was inviting family and friends to gather around the table.
This dish is a delightful fusion of flavors, with savory herbs mingling perfectly with the natural sweetness of gala apples and the smokiness of bacon. It’s the kind of meal that not only satisfies the hunger but also creates a warm, cozy atmosphere ideal for gatherings. As someone who loves making home-cooked meals that go beyond the ordinary, this recipe has become a cherished go-to for special occasions and simple weeknights alike.
Whether you’re an experienced chef or new to the kitchen, making this tenderloin isn’t just a culinary adventure; it’s a chance to create memories and impress your loved ones. So, roll up your sleeves and let’s dive into this delicious recipe that promises to be a hit at your dinner table!
Why is Stuffed Pork Tenderloin with Apple Bourbon Gravy a must-try?
Succulent pork tenderloin stuffed with savory herbs and sweet apples creates an unforgettable flavor profile. Easy prep means you can whip this up with minimal fuss, making it perfect for busy nights or special gatherings. Elegant presentation dazzles your guests, while the warm gravy brings everything together in a comfort-food embrace. Versatile for holidays or casual dinners, this dish will become your new favorite. For more delightful recipes, check out our collection of easy homemade dinners.
Stuffed Pork Tenderloin Ingredients
• Discover the perfect blend of flavors!
For the Pork
- 1 1/2 lb pork tenderloin – Make sure to remove the silver skin for optimal tenderness.
- 2 Tbsp olive oil – A key ingredient to help achieve a beautiful golden sear.
- 2 slices bacon – Adds a smoky flavor that enhances the overall dish.
For the Stuffing
- 2 small to medium gala apples – Their sweetness perfectly complements the savory elements.
- 1 small yellow onion – Provides a natural sweetness when sautéed.
- 2 cloves garlic – Brings a fragrant depth to the stuffing.
- 1/2 tsp kosher salt – Essential for balancing flavors in the dish.
- 1/4 tsp black pepper – Adds a hint of heat without overpowering.
- 1 Tbsp chopped fresh sage – A traditional herb that pairs beautifully with pork.
- 1 1/2 tsp chopped fresh rosemary – Gives an aromatic dimension to the stuffing.
- 1 tsp chopped fresh thyme – Lends a classic earthy flavor to the mix.
- 1 1/2 Tbsp packed light brown sugar – Helps to caramelize the apples and enhances sweetness.
- 1 1/2 tsp smoked paprika – Brings a subtle smokiness that pairs well with the bacon.
For the Gravy
- 1 cup reduced sodium chicken broth – Adds richness without being overly salty.
- 2/3 cup apple cider – This introduces a lovely fruity depth to the sauce.
- 2 tsp dijon mustard – Provides a slight tanginess that brightens the gravy.
- 1/4 – 1/3 cup pan drippings – Infuses the gravy with concentrated flavors from the pork.
- 1/3 cup bourbon – The star of the show; its robust flavor wonderfully complements the gravy.
For Thickening
- 1/4 cup cold water – Used to create a smooth slurry with cornstarch.
- 2 Tbsp cornstarch – Helps to thicken the gravy for a luscious pour.
- 1 Tbsp cold unsalted butter – Adds a rich finish to the gravy, making it silky.
How to Make Stuffed Pork Tenderloin
-
Cook the Bacon: Heat a large oven-safe skillet over medium-low heat. Add the diced bacon and cook until crispy, then use a slotted spoon to transfer it to a paper towel-lined plate.
-
Sauté the Veggies: In the same skillet, toss in the diced onion, apple, minced garlic, kosher salt, and black pepper. Sauté for 3-5 minutes until tender and fragrant, stirring often.
-
Mix the Stuffing: Stir in the chopped sage, rosemary, and thyme, then transfer the mixture to the plate with bacon. Set this delightful stuffing aside.
-
Prepare the Tenderloin: On a cutting board, slice the pork tenderloin open from right to left, about 1/2 inch from the opposite side, creating a “book” of meat.
-
Pound the Pork: Cover the tenderloin with plastic wrap and gently pound it with a meat mallet until about 1/2 inch thick for an even cook.
-
Add the Stuffing: Remove the plastic wrap and spread the stuffing mixture evenly over the tenderloin, leaving a small border to prevent overflow.
-
Roll It Up: Tightly roll the tenderloin into a log shape and secure the ends with toothpicks to keep the stuffing intact during cooking.
-
Season the Meat: In a small bowl, combine the seasoning rub ingredients and evenly massage them over the entire surface of the rolled tenderloin.
-
Preheat the Oven: Set the oven to 400°F to prepare for roasting that perfect tenderloin.
-
Sear the Tenderloin: In the cast-iron skillet, add 2 Tbsp of olive oil and heat over medium-high. Sear the tenderloin, toothpick side down, for 1-2 minutes per side until golden brown.
-
Roast the Pork: Transfer the skillet to the preheated oven. Roast for about 20 minutes, or until an instant-read thermometer registers 140-145°F.
-
Rest the Meat: Once cooked, let the pork rest on a cutting board for about 10 minutes to allow the juices to redistribute.
-
Make the Gravy: While the meat rests, heat the skillet again over medium/medium-high heat, scraping up any tasty drippings.
-
Deglaze the Pan: Pour in the bourbon and scrape the bottom of the pan to loosen the browned bits, infusing amazing flavor into your gravy.
-
Add Liquid Ingredients: Stir in the chicken broth, apple cider, dijon mustard, kosher salt, black pepper, and onion powder. Bring to a low boil.
-
Thicken the Gravy: In a small bowl, whisk cold water and cornstarch until smooth. Pour the slurry into the boiling gravy while whisking constantly until thickened.
-
Finish the Gravy: Reduce the heat to medium-low and simmer, stirring often, until the gravy reaches your desired thickness. Remove from heat and whisk in cold butter until melted.
-
Slice and Serve: Cut the rested tenderloin into 1/2-3/4 inch rings. Drizzle the luscious gravy generously over the slices and serve with extra gravy on the side.
Optional: Garnish with fresh herbs for an elegant touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Stuffed Pork Tenderloin with Apple Bourbon Gravy are perfect for meal prep enthusiasts! You can prepare the stuffing mixture (apples, onion, garlic, herbs, and bacon) up to 24 hours in advance; simply refrigerate it in an airtight container to maintain freshness. Additionally, you can roll and secure the tenderloin up to 3 days ahead, keeping it wrapped tightly in plastic wrap. When you’re ready to serve, sear the tenderloin and roast it as directed, for truly delicious results. Just remember, since the stuffing has already been prepared, keep an eye on the cooking time to ensure both flavor and moisture remain intact for your impressive meal!
What to Serve with Stuffed Pork Tenderloin with Apple Bourbon Gravy?
Creating a heartwarming meal means pairing flavors that play off each other beautifully and satisfy everyone at the table.
-
Creamy Mashed Potatoes: Their buttery richness makes an ideal vehicle for soaking up the savory bourbon gravy—a classic choice for comfort food lovers.
-
Roasted Brussels Sprouts: These nutty greens add a delightful crunch and earthy flavor, balancing the tenderness of the pork and complementing its rich stuffing.
-
Apple Cider Glazed Carrots: Sweet and slightly tangy, these glazed carrots echo the apple notes in your Stuffed Pork Tenderloin while offering a pop of color to the plate.
-
Fresh Spinach Salad: A bright salad with a light vinaigrette cuts through the richness of the dish, providing a refreshing contrast and added nutrients.
-
Savory Bread Rolls: Warm, fluffy rolls are perfect for mopping up any leftover gravy, enhancing the overall experience of this hearty meal.
-
Sparkling Apple Cider: For an elegant touch, serve this refreshing drink alongside your dinner, beautifully connecting the flavors of the dish and providing a festive feel.
-
Warm Pumpkin Pie: Finish the dinner on a sweet note! The spices in this classic dessert will harmonize excellently with the warm flavors of sage and rosemary from the pork.
Expert Tips for Stuffed Pork Tenderloin
-
Choose Quality Meat: Look for a fresh, well-trimmed pork tenderloin for the best flavor and tenderness. Avoid pre-packaged options, as they may contain unwanted additives.
-
Don’t Skip the Resting: Letting the pork rest for about 10 minutes post-roasting is crucial; it helps retain juices, ensuring each slice is succulent in every bite.
-
Add Flavor Layers: When seasoning the tenderloin, massage the spices thoroughly into the meat, and make sure to get the seasoning into the rolled stuffing for maximum flavor in your Stuffed Pork Tenderloin with Apple Bourbon Gravy.
-
Be Careful with Gravy: Pay close attention while thickening the gravy; adding too much cornstarch at once can lead to a lumpy texture. Always whisk smoothly for even consistency.
-
Experiment with Stuffings: Feel free to mix and match your stuffing ingredients! Fresh herbs or different fruits like pears can elevate the flavor profile to your liking.
-
Use Leftover Gravy Creatively: Don’t let extra gravy go to waste! It pairs beautifully with mashed potatoes or roasted vegetables for delightful leftovers.
Stuffed Pork Tenderloin with Apple Bourbon Gravy Variations
Feel free to put your personal spin on this recipe, creating a unique dish that tantalizes the senses!
-
Herbed Greens: Swap out the apples for chopped spinach and feta for a savory Mediterranean twist that’s fantastic with a drizzle of olive oil.
-
Spicy Kick: Add diced jalapeños to the stuffing for a spicy version that will awaken your taste buds and bring some heat to the table.
-
Nutty Crunch: Incorporate chopped walnuts or pecans into the stuffing for a delightful crunch that complements the softness of the pork beautifully.
-
Fruity Zing: Replace gala apples with dried cranberries or apricots, bringing a burst of tartness and a unique flavor profile to your dish.
-
Citrus Burst: Mix in some orange zest or lemon zest with the stuffing for a refreshing, zesty flavor that lifts the overall dish to incredible heights.
-
Bourbon-Free: Omit the bourbon and substitute with apple juice or non-alcoholic cider for a family-friendly version that retains that delightful apple essence.
-
Make it Vegetarian: Use grilled portobello mushrooms in place of pork for a hearty vegetarian option, pairing the mushroom’s earthy flavors with similar stuffing ingredients.
-
Stuffing Variations: Experiment with different bread types for a stuffing base—sourdough adds a tangy flavor, while cornbread brings sweet, buttery goodness to this comforting dish.
How to Store and Freeze Stuffed Pork Tenderloin
Fridge: Keep any leftovers of your Stuffed Pork Tenderloin in an airtight container for up to 3 days. Be sure to let it cool completely before sealing to maintain freshness.
Freezer: If you want to store it for later, wrap the cooled stuffed tenderloin tightly in plastic wrap, then aluminum foil. It will keep in the freezer for up to 3 months for the best quality.
Reheating: To reheat, thaw overnight in the fridge, then warm in the oven at 350°F until heated through, about 20-25 minutes. You can also sauté slices in a skillet for a quick warm-up.
Gravy Storage: Store leftover gravy separately in the fridge for up to 4 days, or freeze it for later use in an airtight container. Reheat it gently on the stove, whisking to restore its silky texture.
Stuffed Pork Tenderloin with Apple Bourbon Gravy Recipe FAQs
What should I look for when selecting apples for the stuffing?
Absolutely! Choose gala apples for their sweetness, but feel free to mix it up. Look for firm apples that are free of bruises and dark spots. They should feel slightly heavy for their size, indicating juiciness. Other varieties like Honeycrisp or Fuji could also work beautifully in this dish.
How long can I store leftovers of the Stuffed Pork Tenderloin?
You can keep your Stuffed Pork Tenderloin in an airtight container in the fridge for up to 3 days. I always let the dish cool completely before sealing it to ensure optimal freshness. If you notice the pork starts to dry out, a drizzle of gravy can help keep it moist when reheating!
Can I freeze the Stuffed Pork Tenderloin?
Yes, you can! Wrap the cooled tenderloin tightly in plastic wrap, then a layer of aluminum foil to prevent freezer burn. It will stay fresh for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight before reheating. For reheating, place it in an oven set to 350°F for 20-25 minutes until warmed through.
What if my gravy doesn’t thicken properly?
Very! If your gravy is too thin, don’t fret. Mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Gradually add the slurry to the simmering gravy while whisking continuously. Allow it to simmer for an additional few minutes until it reaches your desired thickness. If it’s too thick, simply whisk in a bit of chicken broth or water to loosen it up!
Is this recipe suitable for people with food allergies?
Absolutely! This recipe contains pork and may not be suitable for those with dietary restrictions related to meat. The gravy includes bourbon, so check for potential gluten exposure if you’re using brands like soy sauce in your seasonings. For those with nut allergies, double-check any spices or store-bought ingredients you might choose to use. As always, it’s wise to consult your guests about their allergies before serving!
Can I use another type of meat in this recipe?
The more the merrier! While pork tenderloin offers a beautiful tenderness, you can substitute it with chicken breast for a lighter option or even a beef flank steak for a heartier flavor. Just be mindful of the cooking times, as different meats will have varying requirements. Ensure they reach the appropriate internal temperatures for safety!
Savory Stuffed Pork Tenderloin with Apple Bourbon Gravy Magic
Ingredients
Equipment
Method
- Cook the Bacon: Heat a large oven-safe skillet over medium-low heat. Add the diced bacon and cook until crispy, then use a slotted spoon to transfer it to a paper towel-lined plate.
- Sauté the Veggies: In the same skillet, toss in the diced onion, apple, minced garlic, kosher salt, and black pepper. Sauté for 3-5 minutes until tender and fragrant, stirring often.
- Mix the Stuffing: Stir in the chopped sage, rosemary, and thyme, then transfer the mixture to the plate with bacon. Set this delightful stuffing aside.
- Prepare the Tenderloin: On a cutting board, slice the pork tenderloin open from right to left, about 1/2 inch from the opposite side, creating a 'book' of meat.
- Pound the Pork: Cover the tenderloin with plastic wrap and gently pound it with a meat mallet until about 1/2 inch thick for an even cook.
- Add the Stuffing: Remove the plastic wrap and spread the stuffing mixture evenly over the tenderloin, leaving a small border to prevent overflow.
- Roll It Up: Tightly roll the tenderloin into a log shape and secure the ends with toothpicks to keep the stuffing intact during cooking.
- Season the Meat: In a small bowl, combine the seasoning rub ingredients and evenly massage them over the entire surface of the rolled tenderloin.
- Preheat the Oven: Set the oven to 400°F to prepare for roasting that perfect tenderloin.
- Sear the Tenderloin: In the cast-iron skillet, add 2 Tbsp of olive oil and heat over medium-high. Sear the tenderloin, toothpick side down, for 1-2 minutes per side until golden brown.
- Roast the Pork: Transfer the skillet to the preheated oven. Roast for about 20 minutes, or until an instant-read thermometer registers 140-145°F.
- Rest the Meat: Once cooked, let the pork rest on a cutting board for about 10 minutes to allow the juices to redistribute.
- Make the Gravy: While the meat rests, heat the skillet again over medium/medium-high heat, scraping up any tasty drippings.
- Deglaze the Pan: Pour in the bourbon and scrape the bottom of the pan to loosen the browned bits, infusing amazing flavor into your gravy.
- Add Liquid Ingredients: Stir in the chicken broth, apple cider, dijon mustard, kosher salt, black pepper, and onion powder. Bring to a low boil.
- Thicken the Gravy: In a small bowl, whisk cold water and cornstarch until smooth. Pour the slurry into the boiling gravy while whisking constantly until thickened.
- Finish the Gravy: Reduce the heat to medium-low and simmer, stirring often, until the gravy reaches your desired thickness. Remove from heat and whisk in cold butter until melted.
- Slice and Serve: Cut the rested tenderloin into 1/2-3/4 inch rings. Drizzle the luscious gravy generously over the slices and serve with extra gravy on the side.