Roast Pork Tenderloin with Fall Fruit Stuffing | A New Fall Favorite

Posted by loleono on Sep 12th 2023

Roast Pork Tenderloin with Fall Fruit Stuffing | A New Fall Favorite

Stuffed with dried fruit, seared in butter and topped with an apricot sauce, this pork tenderloin is amazing. Capture the flavors of Fall with this easy-to-follow recipe that is perfect for a dinner party or dinner date for two. 

  • Roast pork tenderloin recipe 
  • Roasted pork loin
  • This easy-to-make recipe uses dried fruit, pork and a sweet apricot sauce.

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You will need: 

3 3/4 cup chicken broth

1 cup mixed and diced dried fruit (apricots, cherries, apples) 

3 tbsp butter

1/2 cup chopped shallots

1/2 cup fresh bread crumbs

3/4 tsp dried thyme

3/4 tsp dried sage

4 pork tenderloins

1 tbsp vegetable oil

1 cup dry white wine

1/2 cup apricot jam

2 tbsp cornstarch dissolved in 2 tbsp water

To make: 

-Bring 3/4 chicken broth to a boil. Add the dried fruit and remove from heat. Let stand for 20 min.

-Strain fruit (reserve liquid and fruit)

-Melt 2 tbsp butter in large skillet. Sauté shallots for 3 minutes. Add bread crumbs, thyme and sage. Sauté for one minute. Add mixture to dried fruit. 

-Place 1 tenderloin on large cutting board. Make a lengthwise cut down the center of the tenderloin, cutting 2/3 way through open tenderloin. Cut down the center of each flap 1/3" deep. Cover with a piece of plastic wrap.

-Spread 1/4 of stuffing over each tenderloin leaving a 1/2" boarder on all sides. 

-Staring at the long side, roll like a jelly roll and secure with toothpicks or string. Repeat above steps with remaining tenderloins. 

-Melt 1 tbsp butter in large skillet (or 2 skillets if needed) and brown tenderloins on all sides.

-Pour remaining broth over tenderloins and cook until pork has an internal temperature of 150 degrees (20 minutes). 

-Transfer to platter and tent with foil to keep warm.

-Strain liquid into measuring cup and add enough chicken stock to measure 2 cups. 

-Place skillet over medium/high heat. Add white wine and 2 cups of chicken stock. Boil until reduced to 2 cups. 

-Add apricot spread and cornstarch mixture. Bring to a boil stirring constantly. Season with salt and pepper to taste. 

-Remove strings/toothpicks from pork. Slice pork 3/4-1" thick. 

-Arrange on platter, overlapping slices. Spoon sauce over pork and garnish with fresh herbs. 



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