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Prep Time
10 mins


4 cups
chopped Gala apples, skin on
1 L
2 cups
Fresh Cranberries
500 mL
4 tbsp
brown sugar
60 mL
2 tsp
10 mL
500 g pork tenderloins, butterflied (split lengthwise down the middle to open like a book) and pounded to about 1/2 its thickness
1/4 tsp
1 mL
3 tbsp
Original Dijon Prepared Mustard
45 mL
Port Sauce (optional) "> Port Sauce (optional)


Step 1
Preheat oven to 350°F (180°C). In bowl, mix apples, cranberries, sugar and cinnamon. Lay tenderloins on work surface; season with salt. Using half the apple mixture (reserve the other half for later use), divide into two equal portions and spread each portion down the centre of a tenderloin. Beginning at long edge, roll up each tenderloin to enclose filling; tucking in ends. Tie up tenderloins with butcher’s twine.
Step 2
Lightly brown the tenderloins in a greased skillet set over medium-high heat, turning to brown all sides, about 5 min. Brush the tenderloins with mustard; place in baking dish (or leave roasts in the skillet if it is ovenproof).
Step 3
Mix reserved apple mixture with ½ cup (125 mL) water; pour into baking dish, surrounding tenderloins. Bake about 30 min., or until an internal temperature of 160°F (71°C) is reached. Be careful the apple mixture does not get too dry or begin to scorch. Add a splash of water to the baking dish, if necessary, to keep the mixture moist as it bakes.
Step 4
Remove from oven, tent with foil and let rest 10 min. Slice tenderloins into rounds; serve with fruit compote from baking dish. Also serve with Port Sauce, if desired.
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Nutrition Facts

Nutrition Description:
1/8 of the recipe
5 g
Saturated Fat:
2 g
20 g
3 g
65 mg
24 g
260 mg