Nickel Allergy Friendly Apple-Stuffed Pork Tenderloin

Total time55 min

Prep time20 min

Cook time30 min

Nickel Allergy Friendly Apple-Stuffed Pork Tenderloin

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Ingredients

4 servings

For the pork

1 pork tenderloin (about 1 ¼ lb)
Whole Boneless Pork Tenderloin Kansas City Steak Berkshire Pork Tenderloin Roasts (Approximate Delivery is 3 - 8 Days)Pork Tenderloin Boneless Whole - 2.00 Lb Open Nature Pork Loin Tenderloin Whole - 1.5 Lb Smithfield Fresh Pork Tenderloin 2 Count, 1.4 - 3.4 lb
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¾ tsp kosher salt, divided
½ tsp black pepper, divided
½ tsp ground cinnamon
¼ tsp ground ginger
2 tbsp extra virgin olive oil, divided

For the stuffing

1 medium apple (such as honeycrisp or fuji), peeled, cored, and finely diced
½ medium yellow onion, finely diced
2 cloves garlic, minced
1 tsp fresh thyme leaves
1 tbsp maple syrup
Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.
1 tbsp apple cider vinegar
¼ cup low-sodium chicken broth

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C).
2
Make the stuffing: heat 1 tbsp of the olive oil in a 12-inch oven-safe skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute. Add the apple, maple syrup, apple cider vinegar, and chicken broth. Cook, stirring occasionally, until the apple is just tender and most of the liquid has evaporated, about 5 minutes. Transfer the stuffing to a bowl and let it cool for 5 minutes. Wipe the skillet clean.

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