If you’re looking for a delicious, Christmas-worthy main entrée, pork tenderloin is so underrated! Honeycrisp apple, sweet fennel, and fragrant onions are the base of the stuffing in this delicious, holiday table-worthy pork tenderloin.

It’s the PERFECT blend of savory and sweet, and the stuffing helps lock in moisture making the pork extra juicy. This dish is perfect for any holiday gathering or when you just want to make a cozy, flavorful dinner at home.

Why You’ll Love This Recipe!

You’re going to adore this pork tenderloin recipe for so many reasons! Pork tenderloin is one of my favorite cuts of meat because it’s a lean protein that cooks beautifully. I especially love how quickly it cooks, allowing me to enjoy a delicious, homemade meal even on the busiest days.

The combination of honeycrisp apple, sweet fennel, and fragrant onions in the stuffing help elevate this dish by enhancing the natural flavors of the pork. With its delightful taste and unique presentation, this will quickly become one of your favorite pork recipes! It’s perfect whether you’re aiming for a quick weeknight dinner or an impressive centerpiece for a holiday dinner party.

Ingredients You’ll Need

To make this juicy pork tenderloin, you’ll need the following ingredients:

1.5 lb pork tenderloin
1 tbsp butter
1 tbsp avocado oil
1 yellow onion, diced
1 fennel bulb, core removed & diced
1 Honeycrisp apple, core removed & diced
2 cloves garlic, minced
4 sprigs thyme, stems removed
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 cup fresh sourdough breadcrumbs (about 1 large slice)

How to Make Pork Tenderloin

Preheat your oven to 425ºF.
Heat the butter and avocado oil in a large, deep-sided sauté pan or Dutch oven over medium heat. Add the diced onions and fennel, cooking for about 5 minutes.
Add the diced apple and minced garlic to the pan, cooking for another 5 minutes until everything is tender.
While the apple mixture cooks, make fresh breadcrumbs by pulsing a sourdough slice in a food processor or chopping it finely by hand.
Once the apple mixture is tender, remove the pan from heat and stir in the fresh thyme leaves and breadcrumbs.
Butterfly the pork tenderloin by slicing it lengthwise without cutting through, creating a wider, flatter piece. Lay a piece of plastic wrap over the pork, and using a meat mallet, rolling pin, or the side of a can, pound the meat evenly to 1/2-inch thickness.
Remove the plastic wrap and evenly spread the stuffing mixture over the pork.
Slide pieces of kitchen twine under the pork and tie them tightly, using 5 or so pieces to secure the filling. Trim the loose ends of the twine.
Place the tied pork onto a parchment or foil-lined baking sheet. Brush the sides of the pork with oil and season with salt and pepper.
Roast the pork tenderloin in the preheated oven for 25-26 minutes, or until a meat thermometer reads 135 degrees f. The pork will continue to cook about 5º more while resting.
Let the pork tenderloin rest for at least 10 minutes before slicing. Arrange on a platter or plate and drizzle any juices over the top.

Storage and Reheating

Store any leftover pork tenderloin in an airtight container in the fridge for up to 3-4 days.

Tip: It’s great cold in salads, or you can use it in sandwiches with a little Dijon mustard or BBQ sauce.

To reheat, use low heat to prevent drying out. Preheat your oven to 250º F, wrap the pork in aluminum foil, and heat until warmed through. For a quicker option, you can use the microwave, and cover the pork with a damp paper towel to prevent it from drying out.

Savvy tips!

The keys to a juicy pork tenderloin are simple but crucial. Make sure to season well, pound the meat to an even thickness, and never overcook it. This will help ensure that your pork turns out tender, flavorful, and perfectly cooked every single time. Using a meat thermometer to check the internal temperature is the best way to avoid overcooking.

Another important tip is to let the pork rest for at least 10 minutes after roasting. Resting allows the juices to redistribute throughout the meat, ensuring each bite is tender and flavorful. If you cut into it too early, those precious juices will escape, leaving the pork dry.

What should I serve with pork tenderloin?

I love serving it with my Honey Balsamic Roasted Carrots With Feta, Air Fryer Twice Baked Potatoes Recipe, or my Maple Dijon Brussels Sprouts Salad! A simple side of green beans sautéed with garlic and olive oil would also pair well with this dish!

FAQs

To ensure your pork is flavorful and juicy, start by seasoning it with kosher salt and black pepper. The key to keeping it juicy is to avoid overcooking—use a meat thermometer to monitor the internal temperature, and remove the pork from the oven when it reaches 135º F.

Yes, you can! While pork tenderloin is a lean cut of meat, different cuts of meat like pork loin or pork chops can work in similar recipes. However, the cook time and tenderness will vary. If you’re using a larger cut of meat, such as pork butt or pork shoulder, the cooking method and time will need to be adjusted accordingly. Be sure to check the internal temperature at the thickest part of the meat to ensure it’s properly cooked.

The silver skin is a thin, silvery layer of connective tissue often found on pork tenderloin. It doesn’t break down during cooking, so it’s best to remove it with a sharp knife before preparing the meat. This ensures your pork stays tender and doesn’t become tough or chewy. Removing the silver skin is especially important for leaner cuts like pork tenderloin to achieve the perfect texture.

Although this step isn’t mentioned in the recipe instructions, you can sear the tenderloin before baking if you want to achieve a beautiful golden brown crust. To do this, heat about 1/2 tablespoon of olive oil in a cast iron skillet over medium-high heat. Once the pan is hot, place the rolled tenderloin seam-side down and sear for about 3-4 minutes until it’s beautifully browned. Carefully rotate the tenderloin to sear the remaining sides for a few minutes each. After searing, transfer it to a baking sheet and proceed with the recipe. This method will give your tenderloin a golden, flavorful crust while keeping the filling tender and juicy inside.

This apple and fennel stuffed pork tenderloin is hands down the best pork tenderloin recipe I’ve ever made! It’s the perfect dish to whip up when you want to wow your friends and family at a gathering. The blend of sweet and savory flavors, along with the tender, juicy texture, makes this a hit every time.

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