Roast Pork Tenderloin w/ Raisin Apple Stuffing

Healthy Holiday Recipe

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Since Mother's Day is only a week and a half away, we thought we'd bring a Sunday roast idea to your holiday recipe planning. This savory dish takes some time to prepare, but it isn't too much to handle. It's served best with home-cooked sides such as potatoes, seasonal vegetables, and fresh rolls. Also, pan drippings can be blended with white wine for a gravy if desired.


  • 1 4-to-5 pound boneless pork loin
  • 2 tablespoons butter
  • 2 1/2 tablespoons white onion,chopped
  • 1 cup seasoned bread crumbs
  • 2 Granny Smith apples, peeled, cored, and chopped
  • 1/2 cup raisins
  • Lemon and orange zest to taste
  • 1 cup apple juice
  • 1 cup sour cream
  • Salt and pepper to taste


Preheat oven to 400 degrees. Cook onions in butter over low heat until soft. Remove from heat. Add in bread crumbs, apples, raisins, citrus fruit zest and salt and pepper. Cool.

Meanwhile, slice a pocket in the pork between the fat layer and the meat. Place stuffing in the pocket and then roll up pork line lengthwise. Tie with a cooking string or close with skewers.

Mix sour cream and apple juice together and pour into a roasting pan. Place pork loin on top, and cover. Bake for 30 minutes; turn and bake for another half hour. Reduce heat to about 350 degrees and continue cooking for another hour. Baste pork frequently. Pork is done when meat thermometer reads 150 degrees.

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