Caramelized Apple and Sage Stuffed Pork Tenderloin

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Juicy pork tenderloin stuffed with caramelized apples and fresh sage, roasted to perfection with a rich pan sauce. This American-inspired Halloween recipe, ready in about 60 minutes, pairs pork tenderloin, apple, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds pork tenderloin
• 2 medium, peeled and diced apple
• 3 tbsp unsalted butter
• 2 tbsp brown sugar
• 12 leaves, chopped fresh sage leaves
• 3 minced garlic cloves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken broth

Instructions

1. Step 1: Preheat oven to 375°F. Butterfly 1.5 pounds pork tenderloin by slicing lengthwise about 3/4 through and opening it like a book. Lightly pound with a meat mallet to an even 1/2-inch thickness.
2. Step 2: In a skillet over medium heat, melt 3 tbsp unsalted butter. Add 2 diced peeled apples, 2 tbsp brown sugar, and 12 chopped fresh sage leaves; cook for 6-7 minutes until apples are soft and caramelized. Stir in 3 minced garlic cloves and cook 1 more minute until fragrant.
3. Step 3: Spread the apple and sage mixture evenly over the opened pork tenderloin. Roll the pork tightly and secure with kitchen twine every 2 inches.
4. Step 4: Rub the outside of the rolled pork with 1 1/2 tsp salt, 1 tsp black pepper, and 2 tbsp olive oil.
5. Step 5: Heat an oven-safe skillet over medium-high heat and sear the pork roll for 3 minutes per side until golden brown.
6. Step 6: Transfer skillet to the oven and roast for 20-25 minutes until internal temperature reaches 145°F.
7. Step 7: Remove pork and let rest. Meanwhile, place skillet back on stove over medium heat, add 1/2 cup dry white wine and 1/2 cup chicken broth; scrape browned bits and simmer until sauce reduces by half and thickens slightly.
8. Step 8: Slice the pork roll into 1-inch medallions, drizzle with pan sauce, and serve.