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Pork Tenderloin With Apple Fennel Stuffing

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“This wonderful recipe, originally published in Homemakers Magazine, marries two highly complimentary flavours, pork and apples, into a scrumptious dish which I often make for dinner parties.”
1hr 15mins

Ingredients Nutrition


  1. To make the stuffing, melt the butter in a large saucepan and saute the onion and celery for 3 minutes, until slightly tender.
  2. Stir in the apple, jelly, fennel seeds, salt and pepper.
  3. Cook for about 5 minutes, stirring often, until the apples are tender and most of the liquid has evaporated.
  4. Remove from the heat and stir in the breadcrumbs.
  5. Cut the tenderloins lengthwise but do not cut right through; the meat should open like a book.
  6. Between sheets of waxed paper, lightly pound the meat with a cleaver or rolling pin to flatten slightly.
  7. Spread the stuffing down the cut side of the meat.
  8. Fold the narrow ends of the tenderloins into the stuffing and fold the sides together, gently shaping into a round shape.
  9. Wrap the bacon slices around the outside and secure with metal skewers or string.
  10. Place on a rack in a roasting pan.
  11. Bake in a preheated 325 degree F oven for about 50 minutes or until the juices run clear when the meat is pierced with a knife.
  12. If crisp bacon is desired, broil briefly.

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