Apple, Sage, and Goat Cheese Stuffed Pork Tenderloin


20141020_212937I’d never made a pork tenderloin before.  Bring along a couple scrumptious looking pictures on Pinterest, and a craving for something with apple and goat cheese for the cold, wintery, snowstorm we Minnesotans are already living in, and thus was this recipe produced!

20141020_213054This is the perfect winter meal, whether it is for Christmas, your mother-in-law unexpectedly visiting, or you just want something fantastically scrumptious. I served it with a salad, and some roasted garlic redskin mashed potatoes!


  • 1 tbsp olive oil
  • 2 Granny Smith apples
  • 1/2 yellow onion
  • handful fresh sage
  • salt and pepper, to taste
  • 1 tsp each dried thyme, basil, rosemary, and tarragon
  • 2 oz goat cheese
  • 1 pork tenderloin (I used the ones from Costco!)
  • 1 package prosciutto


Preheat oven to 400 degrees.

Heat olive oil in a pan.  Dice apples and onions into small pieces, and place in pan with olive oil.  Chop sage and add it to the apples and onions.  Combine with dried herbs, salt, and pepper.  Cook on medium/low until apples are soft (but not mushy).   Set aside.

Butterfly pork tenderloin.   After it is butterflied, make small slits in the meat in any areas that are too thick.  Cover pork in plastic wrap to protect it.  Then, use a meat tenderizer, or anything heavy really, to pound the meat as flat as possible.  I used a heavy skillet.  The goal is to make the meat the same thickness everywhere.

Next, add your filling just to the center of your tenderloin.  I have a bad habit of overfilling, so try to keep the stuffing in the center.  Crumble goat cheese over the filling.

Next, place prosciutto slices on another cutting board or clean surface.  Place them so they slightly overlap each other, and at least enough to cover the length of your tenderloin.

Carefully, roll your pork tenderloin.  Depending on how much stuffing you have, it may be more like a fold than a roll, but try to get all the stuffing inside the pork to prevent it from burning.  Set roll on top of prosciutto slices and wrap the slices around the pork.

Tie the whole thing off with butcher string.

Place in roasting pan, with a meat thermometer sticking in the middle.  Cook until thermometer reads 145 degrees Fahrenheit.

VERY IMPORTANT! When it is finished cooking, let your tenderloin rest under aluminum foil for about 10 minutes.  This keeps all the delicious juices inside!

Slice and serve!

The prosciutto gets crispy on the outside, while keeping the inside moist and flavorful.  The filling is to die for creamy tangy.

Make this.  Make it soon.  Make it delicious!

Bon appétit!



  1. Matt · December 3, 2014

    This was a excellent dish. One of my favorites. Speaking of favorites….one word……tilapia.


  2. Pingback: Liebster Award! | Clash of Pans

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