Stuffed Pork Tenderloin

Author Paula Jones


  • 1 tenderloin
  • 2 or 3 slices hot capicola find it in the deli department
  • 4 to 6 slices Golden Delicious apples sliced thin
  • canola oil
  • salt
  • pepper
  • garlic minced
  • 1 c white wine


  1. Slice tenderloin partially but not all the way through horizontally. Layer capicola and apple inside. Close and secure tightly with string. Sprinkle salt, pepper, an garlic on outside of meat. Heat an oven safe saute' pan on med hi, add oil and heat until hot. Add tenderloin to pan and brown on all sides, turning with tongs until all sides are brown. Heat oven to 375 degrees. Place tenderloin in oven and bake 25 to 30 minutes or until a meat thermometer registers 150 degrees. A 150 degrees remove from oven. (It will rise to 160 once it rests) Take tenderloin out of saute' pan and allow to rest. Heat saute' pan on med heat and add white wine. Cook until it reduces by half, scraping the bottom of the pan while it cooks. Immediately pour over tenderloin, slice, and serve.