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Apple, Rosemary and Sausage Stuffed Pork Tenderloin

Course Dinner
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Author Eva Kosmas Flores


  • 1/4 cup shallot diced
  • 6 ounces uncooked pork breakfast sausage removed from casings
  • 1 teaspoon salt
  • 1 apple peeled & chopped
  • 2 tablespoons chopped fresh rosemary
  • 1 pound 4 ounces pork tenderloin
  • 1 tablespoon olive oil
  • 1/4 teaspoon black pepper


  1. Sauté the shallots, pork sausage, and 1/4 teaspoon salt over medium heat until the sausage is nearly cooked through and the shallots are transparent, breaking apart the sausage as it cooks with the end of your spoon. Add the apples and rosemary and sauté for 3 minutes, then remove from heat and set aside.
  2. Preheat the oven to 375 degrees Fahrenheit. Make a lengthwise cut down the center of the tenderloin, stopping about 1 inch before the other side. Unfold it and lay it flat between two sheets of plastic wrap. Use a meat mallet to hammer the meat and flatten it slightly.
  3. Remove the plastic wrap and rub both side of the tenderloin down with the olive oil, black pepper, and remaining 3/4 teaspoon salt. Lay it flat and place the filling in a straight line lengthwise down the center of the tenderloin.
  4. Starting from one side, roll it up jelly roll-style until the two sides overlap slightly. Keeping the seam on the side, tie up the tenderloin. Once it is tied, transfer it to a roasting pan, seam facing down. Add water to the pan until it is 1/4 inch deep and place the pan in the oven.
  5. Roast until the internal temperature reaches 145 degrees Fahrenheit after letting the tenderloin rest for 3 minutes before measuring the temperature, (cook time is about an hour and 10 minutes to an hour and 30 minutes depending on the size of your tenderloin). Carve and serve immediately.