Apple & Pepper Pork Tenderloin

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"Some times I roast the jalapeños first. Careful with the salt since the prosciutto is pretty salty."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (279.5 g)
  • Calories 248.9
  • Total Fat - 10.4 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 67.7 mg
  • Sodium - 1322.9 mg
  • Total Carbohydrate - 13.7 g
  • Dietary Fiber - 2.8 g
  • Sugars - 7.4 g
  • Protein - 25.7 g
  • Calcium - 39.5 mg
  • Iron - 2.4 mg
  • Vitamin C - 118.1 mg
  • Thiamin - 0.3 mg

Step 1

Preheat the oven to 425°F.

Step 2

Slice tenderloin leaving 1/4 inch at the bottom uncut.(kind of like Hasselback Potatoes potatoes)

Step 3

In a bowl combine olive oil, thyme, oregano, salt and pepper. Mix well and with your hands rub the mixture all over the loin including in between the slits.

Step 4

Alternating the ingredients, stuff the slits with the apples,onions, jalapeños and prosciutto with sage. (The prosciutto and sage goes together)

Step 5

Roast for 15–20 minutes, or until the internal temperature reaches 140°F. Let it rest for 5 minutes, then serve.

Tips & Variations


No special items needed.

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