Apple Walnut Stuffed Tenderloin

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A dressed up main sure to impress anyone at your table 

Apple Walnut Stuffed Tenderloin

The Holidays are the time of year that I like to test out those “next level” recipes. Maybe all of the merriment gives me more courage, or the magic of it all just consumes me.

Let me start by saying that tedious recipes do not interest me. You know those little videos where you see those quick little hands dipping 8500 teeny squares of ice cream into chocolate for dessert bites? Yeah, nope – not happening on my watch, too time-consuming and repetitive.


I wanted to do a stuffed tenderloin, well, because they feel freakin’ fancy. I imagined myself painstakingly learning to tie up a piece of meat, ferociously writing notes for you all. “Buck up, Buttercup”, I told myself.  I thought this was going to be one of those recipes that took me 8 tries to get right and simplify. I bought a whole ball of kitchen twine – just in case, you know?

Welp, first try, 15 minutes in, I had stuffed, tied and oven placed one lucky, and very dressed up tenderloin. Wait what? I feel like this was like the time I first cooked with lentils. I expected this earth-shatteringly complicated experience and in reality…easy peasy lemon squeezy.

Anyway, we’re making a quick garlic & walnut spread, slicing up some crisp apples and placing them between two tenderloin halves. We’ll tie the whole thing up, as haphazardly as you please, place on a bed of onions & allow the meat to soak up the generously rich & pungent flavors of the stuffing. I used venison tenderloin, but beef or pork would work perfectly. If you like to eat pork on New Year’s – consider this recipe!

Sliced, Stuffed Pork Tenderloin with Apples and Walnuts

WHAT YOU’LL NEED:

Tenderloin – Venison, Beef or Pork

Walnuts

Apple

Garlic

Olive Oil

Apple, Walnut, Garlic Stuffed Tenderloin

WHAT YOU’LL DO:

Preheat oven to 475 degrees. If your tenderloin isn’t already cut in half, do so. Allow it to come to room temp by sitting it on the counter for a bit before cooking.

Roughly chop an onion into pieces and lay on a lightly greased cookie sheet or small roasting pan. You’re going to lay the tenderloin on these so the stuffing doesn’t sit in the juice and get soggy. Bonus: you get some seriously flavorful onions as a side.

Wrapping a Stuffed Tenderloin for Baking

Add the garlic, walnuts, salt and olive oil into a food processor or blender and process until smooth. Wash and thinly slice half of the apple.

Lay each side of the tenderloin on a cutting board, with twine cut and ready to tie placed underneath. Spread equal parts of the garlic spread on each half. Lay the apple slices on one half, and place the other on top.  Tie the twine around the tenderloins and place on the bed of onions. Sprinkle with pepper and place in the oven.

Tender Stuffed Venison Tenderloin

After the tenderloin has cooked for 10 minutes, drop the heat to 425 and roast for 20-25 mins. I took mine out at 20 (my oven quickly burns things) and it was a perfect medium rare. OK, I want you to rest your meat for AT LEAST 5 minutes, preferably 10-15. I am definitely guilty of cutting meat too soon, but not for this recipe. Let it rest. You won’t be sorry. Even with the lean and sometimes tough venison meat, my tenderloin was fall-apart tender.

Serve up with some roasted veggies and the flavorful onions from the bedding! You’ve got yourself a fancy meal made simple. I promise I won’t tell you only used 5 ingredients.

xoxx,

Miss AK

Sweet and Savoury Stuffed Tenderloin

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Apple Walnut Stuffed Tenderloin
Author: 
 
Ingredients
  • 1 Tenderloin - Venison, Beef or Pork - cut in half (most come this way)
  • ⅓ cup of Walnuts
  • 1 Apple thinly sliced
  • 3 large cloves of Garlic
  • 3 tbsp of Olive Oil
  • ½ tsp of Salt
  • ¼-1/2 tsp of Pepper
Instructions
  1. Preheat oven to 475 degrees. If your tenderloin isn't already cut in half, do so.
  2. Allow it to come to room temp by sitting it on the counter for a bit before cooking.
  3. Roughly chop an onion into pieces and lay on a lightly greased cookie sheet or small roasting pan.
  4. You're going to lay the tenderloin on these so the stuffing doesn't sit in the juice and get soggy. Bonus: you get some seriously flavorful onions as a side.
  5. Add the garlic, walnuts, salt and olive oil into a food processor or blender and process until smooth. Wash and thinly slice half of the apple.
  6. Lay each side of the tenderloin on a cutting board, with twine cut and ready to tie placed underneath. Spread equal parts of the garlic spread on each half. Lay the apple slices on one half, and place the other on top. Tie the twine around the tenderloins and place on the bed of onions. Sprinkle with pepper and place in the oven.
  7. After the tenderloin has cooked for 10 minutes, drop the heat to 425 and roast for 20-25 mins. I took mine out at 20 (my oven quickly burns things) and it was a perfect medium rare.
  8. OK, I want you to rest your meat for AT LEAST 5 minutes, preferably 10-15.
  9. Even with the lean and sometimes tough venison meat, my tenderloin was fall-apart tender.
  10. Serve up with some roasted veggies and the flavorful onions from the bedding!
  11. You've got yourself a fancy meal made simple. I promise I won't tell you only used 5 ingredients.

 

Apple Walnut Stuffed Tenderloin - an elevated main dish to impress any guest at your table. Don't tell them how easy this one is!

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