Have you ever wanted to cook something elegant without spending hours in the kitchen? That often happens to me when I invite friends for dinner and want to serve something impressive but still simple to prepare.
I remember an autumn evening when I had some fragrant apples, a handful of walnuts and a bottle of Calvados at home. I decided to combine these flavors with pork tenderloin, creating a sweet and aromatic filling. While the meat slowly roasted in the oven, the kitchen filled with the irresistible aroma of apples, cinnamon and honey. The result was a tender pork tenderloin with a delicious sweet center and a delicate apple sauce.
It’s a perfect recipe for a special dinner or a Sunday lunch because it balances sweet and savory flavors beautifully.
Let’s see how to make Pork Tenderloin Stuffed with Apples, Walnuts and Calvados.
Pork Tenderloin Stuffed with Apples, Walnuts and Calvados
Tender pork tenderloin stuffed with apples, walnuts and raisins, flavored with Calvados and served with a delicate apple sauce. An elegant main course perfect for special dinners.
Ingredients
- Pork tenderloin 400 g
- Apples 250 g
- Walnuts 30 g
- Raisins 30 g
- Butter 35 g
- Honey 25 g
- Mustard 1 tsp
- Soy sauce 1 tsp
- Cinnamon stick 1
- Calvados 1/2 glass
- Fresh cream 1/2 glass
- Extra virgin olive oil to taste
Tools
- Pan
- Oven
- Knife
- Mixing bowl
- Immersion blender
- Kitchen string
- Baking tray
Instructions
- Peel the apple, remove the core and finely chop it. Chop the walnuts and soak the raisins in two tablespoons of Calvados.
- Melt the butter in a pan with the cinnamon stick, add the apples and sauté for a few minutes. Deglaze with Calvados and let the alcohol evaporate.
- Remove about 80 g of apples from the pan and place them in a bowl with the raisins and one tablespoon of chopped walnuts.
- Add the remaining walnuts to the apples left in the pan and mix well.
- Cut two long pockets in the pork tenderloin without cutting through the meat.
- Fill the pockets with the apple, walnut and raisin mixture and tie the meat with kitchen string.
- Mix honey, mustard, soy sauce and a few drops of olive oil until thick. Brush the pork and let rest for 10 minutes.
- Add a few tablespoons of water to the apples left in the pan, cook 5 minutes, remove cinnamon and blend with two tablespoons of cream to obtain the sauce.
- Sear the pork in a pan with olive oil on all sides.
- Transfer to a preheated oven at 150°C and cook for about 25 minutes. Let rest 5 minutes before slicing and serve with the apple sauce.
Nutritional values (per serving)
540 kcal
32 g
22 g
38 g
15 g
3 g
420 mg
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