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Pork Tenderloin Stuffed with Apples and Cheese

This blend of flavours will delight your taste buds. For all sweet and sour lovers, this recipe is perfect! Accompany your pork tenderloin slices with brown rice and a garden salad with our citrus vinaigrette for a complete and successful meal!


15 minutes


25 minutes


40 minutes


8 portions


  • 2 pork tenderloins, 450 g (1 lb) each
  • 2 apples (Granny Smith or Honeycrisp), diced
  • 125 mL (½ cup) light Swiss cheese (20% M.F. or less), grated
  • 30 mL (2 tablespoons) Dijon mustard
  • 1 clove garlic, finely chopped
  • 15 mL (1 tablespoon) fresh dill, coarsely chopped
  • Pepper, to taste
  • Fresh dill sprigs, to serve (optional)


  1. Preheat oven to 375°F (190°C).
  2. Trim pork tenderloins by removing the white membrane, then cut in half lengthwise, without slicing completely. Open tenderloins in a wallet shape. Set aside on a baking sheet covered with parchment paper.
  3. In a large bowl, combine apple cubes with cheese, mustard, garlic and chopped dill. Season with pepper to taste.
  4. Spread apple and cheese mixture inside fillets. Close and squeeze well with your hands so that the mixture stays inside.
  5. Bake for 25 minutes. Let stand 5 minutes before slicing into medallions.
  6. Garnish with fresh dill sprigs before serving, if desired.

Nutritional Information (per serving)
Calories 160 kcal
Fat 2 g
Carbohydrates 6 g
Fibre 1 g
Protein 30 g
Sodium 40 mg

Can be kept for 4 days in the refrigerator. Can be frozen for up to 3 months.

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