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Healthy Apple Fennel Stuffed Pork with Irish Whiskey Sauce

5 from 2 votes


  • 2 lbs pork tenderloins
  • 1 large Granny Smith apple peeled, cored, and shredded
  • 1 c shredded fennel bulb plus 2 T chopped fennel fronds
  • 1 c packed arugula roughly chopped
  • kosher salt
  • fresh cracked pepper
  • 2 T plus 2 t extra virgin olive oil divided
  • 1 c Irish whiskey
  • ½ c plain Greek yogurt
  • 1 T sniped chives


  • Heat oven to 400F.
  • Butterfly each tenderloin, then pound to ~1/2 inch thickness. Season with salt and pepper.
  • In a bowl, combine the shredded apple, fennel, arugula, 1 tablespoon fennel fronds and 2 teaspoons olive oil. Season with a good pinch salt and pepper. Spread apple fennel stuffing on each tenderloin. From the long side, roll up each tenderloin and secure with butcher's twine. Season the exterior of the pork rolls with salt and pepper.
  • Heat the 2 tablespoons olive oil in a large skillet on high heat. One at a time, add a stuffed tenderloin and sear all sides. Transfer seared pork roll to a rimmed bake sheet. Repeat with the remaining tenderloin.
  • Bake the stuffed pork at 400F for 20-25 minutes until an inserted thermometer reads 155F.
  • While the pork is cooking, deglaze the skillet with the whiskey. Do this very carefully if using a gas stove with an open flame. Cook until the whiskey is reduced to ~1/4 cup, using a wooden spoon to scrape up the browned bits. Strain the reduced whiskey into a small bowl. Add the yogurt, chives, and 1 tablespoon fennel fronds.
  • Once done, remove the pork from the oven. Let rest 5 minutes before removing the twine and slicing to serve. Serve with the whiskey yogurt sauce. Yields: 4-5 servings.


Hint: a food processor makes shredding the apple and fennel super quick.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

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