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Roasted pork tenderloin stuffed with apples and pecans.

Pecan nuts go perfectly with savory menus!


2 apples, peeled and chopped

1/2 cup chopped pecan nuts

2 spring onions (part of the green tops included) chopped

3 tablespoons of honey

Salt and freshly ground black pepper to taste

2 pieces of pork tenderloin around 500 grams each

3 tablespoons oil


Preheat the oven to 190 ° C.

In a small bowl, mix the apples, the pecan nuts, chives, honey, salt and pepper, stir until well mixed and set aside.

Rub the loins well with the oil, make cuts (openings) in each loin about 1.5 cm side by side, fill the cuts with equal amounts of the apple and nut mixture, tie the fillets with butcher string to securely close the cuts, and season both with salt and pepper. Transfer the fillets to a large baking sheet.

Bake until tender, for about 30 minutes. Remove from the oven, discard the wire and let stand for about 10 minutes before cutting and serving.


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