Apple and Brie Stuffed Pork Tenderloin is an easy pork tenderloin recipe. Rolled and roasted savoury pork tenderloin with sweet apples and cheesy brie.
This boneless pork loin recipe is a fantastic easy weeknight dinner that has apples and brie cheese with thyme leaves. All the flavours are roasted together in the oven for a fantastic ‘savoury meets sweet’ dinner.
The cheese and herbs bring this pork tenderloin with apples well on to the savoury side, and the apples deliver that touch of sweetness to complement the meat.
While rolling the tenderloin might look technical, it’s truly not. A lot of times the apples are chopped up and cooked down prior to stuffing the pork loin, however, I used bigger pieces of apple so their flavour could come through.
The apple pieces are still softened by the cooking process, yet maintain their shape and great flavour during cooking.
I simply sliced the pork tenderloin almost all the way through at the halfway mark and then flattened it between two sheets of parchment paper.
The flattening can be done with a frying pan or a meat mallet depending upon what type of cooking equipment you might have at home.
To roll the tenderloin, season the pork with salt and pepper then place the apples and cheese with some thyme leaves on one half of the tenderloin. Leave about a 1″ boarded to start rolling the tenderloin along the long edge.
Once rolled, use toothpicks or kitchen twine to ensure the pork tenderloin does not unravel during the cooking process.
This boneless pork loin recipe was cooked with sliced leeks, onion pieces, garlic cloves, and thyme in the baking tray. This is by no means necessary, but it does create some wonderful vegetables that pair well with the apple pork tenderloin.
Ambrosia Apples were used in this easy pork tenderloin recipe. They’re a perfect apple for snacking on (aka school lunchbox!) and using in baked dishes like this one (or maybe an Ambrosia Apple Pie?) and are crispy when bitten into while still being sweet. The features of an Ambrosia apple make them a great apple to have in the fridge for daily use.
Substitutions / Variations for this Easy Pork Tenderloin recipe:
Thyme is a classic herb that pairs nicely with roasted meats, I often use sage as well or in lieu (especially in the Autumn).
Swap the apple slices for pear slices
While brie goes oh so gooey well with apples, gruyere would be another tasty cheese that melts well.
A few other apple recipes that we love:
More Easy Pork Tenderloin Recipes:
- Easy Baked Pork Tenderloin
- Maple Pork Tenderloin
- One Pan Pork Tenderloin with Veg
- Pork Tenderloin with Herb Mustard Sauce
Apple and Brie Stuffed Pork Tenderloin is an easy and delicious recipe. Rolled and roasted savoury pork tenderloin with sweet apples and cheesy brie.
- 1-1.5 lbs (454-681 grams) pork tenderloin
- 1 medium Ambrosia apple, core removed and sliced
- 100 grams Brie cheese, thickly sliced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried leaves)
- 2 tsp olive oil
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
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Preheat oven to 425° F.
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Butterfly tenderloin by cutting lengthwise almost through the pork tenderloin (leave about 1/2″ uncut so the tenderloin opens like a book). Place on parchment paper or plastic wrap and pound with a mallet or frying pan until about 1/2″ thick.
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Rub the pork tenderloin with 1 tsp of olive oil (reserving 1 tsp for the outside) and season all over with salt and pepper. Place brie slices and apple slices down on half the flatten tenderloin. Sprinkle with thyme.
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Roll tenderloin from the long edge and secure with kitchen twine or toothpicks. Rub exterior with remaining 1 tsp olive oil and sprinkle with salt and pepper.
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Bake for 30-40 minutes or until the thickest part of reaches 150° F for medium or 160° F for well done.
Enjoy! xo
Fig and Mascarpone Tart with a Gingersnap Crust
This dish sounds amazing! I would love to make this tonight.
So glad you like it! 🙂
Again, your recipe captured my eye 🙂 I for sure will share this with the family. Thanks Samantha
I have tried this recipe twice, the cheese melts out of the meat. Am I doing something wrong? The flavor is great!
Maybe the tenderloin isn’t cut enough to keep the middle in? Maybe some kitchen twine around the outside to keep it secure could help (don’t tie it too tight or it will push the cheese out as it melts). You can see in the prep photos that the apple slices and brie are loosely placed inside. Some of the cheese will melt out of the meat – naturally as brie is a soft cheese to begin with. I find it’s a nice bite with the leeks, melted cheese, pork and apple. If you use the rind it will stay in the meat.