This apple sage stuffed pork tenderloin is a recipe you have to try. This is the perfect recipe to impress friends for a special dinner party or treat the family on a cold Sunday tea time.
This dish contains the following allergens: mustard
Cooking mode
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1 whole
Pork tenderloin
1
Apple (shredded)
100g
Bacon (about 8-10 rashers)
10
Sage leaves (finely chopped)
1 tbsp
Butter
1 tbsp
Mustard
1 tbsp
Honey
To taste
Salt and pepper
1 whole
Pork tenderloin
1
Apple (shredded)
3.5oz
Bacon (about 8-10 rashers)
10
Sage leaves (finely chopped)
1 tbsp
Butter
1 tbsp
Mustard
1 tbsp
Honey
To taste
Salt and pepper
Utensils
Step 1
Prepare your tenderloin by spreading it out on a cutting board and cutting 2-3 cm deep pocket through the whole length
Step 2
In a small bowl combine mustard and honey. Brush the mixture on the meat including the pocket
Step 3
Combine shredded apple, finely chopped sage, butter, salt and pepper. Place the stuffing into the meat pocket
Step 4
Use the Ninja Health Grill & Air Fryer cooking pot without the grill plate or crisper basket installed. Close the lid. Select ROAST, set temperature to 240°C and set time to 30 minutes. Press START/STOP to begin preheating
Step 5
While the unit is preheating, wrap the tenderloin with bacon. Be sure to wrap the bacon tightly enough not to fall apart while cooking. Secure ends with a skewer
Step 6
When the unit beeps to signify it has preheated, place the tenderloin in the cooking pot. Close the lid and allow to cook for 30 minutes
Step 7
Open the lid every 10 minutes and brush the meat with the remaining honey and mustard glaze
Step 8
When cooking is complete, carefully remove the tenderloin from the unit and let rest for 5 minutes
Step 9
Serve hot with side of mashed potatoes and veggies
Prepare your tenderloin by spreading it out on a cutting board and cutting 2-3 cm deep pocket through the whole length
1 whole
Pork tenderloin
1
Apple (shredded)
100g
Bacon (about 8-10 rashers)
10
Sage leaves (finely chopped)
1 tbsp
Butter
1 tbsp
Mustard
1 tbsp
Honey
To taste
Salt and pepper
1 whole
Pork tenderloin
1
Apple (shredded)
3.5oz
Bacon (about 8-10 rashers)
10
Sage leaves (finely chopped)
1 tbsp
Butter
1 tbsp
Mustard
1 tbsp
Honey
To taste
Salt and pepper
Step 2 of 9
In a small bowl combine mustard and honey. Brush the mixture on the meat including the pocket
1 whole
Pork tenderloin
1
Apple (shredded)
100g
Bacon (about 8-10 rashers)
10
Sage leaves (finely chopped)
1 tbsp
Butter
1 tbsp
Mustard
1 tbsp
Honey
To taste
Salt and pepper
1 whole
Pork tenderloin
1
Apple (shredded)
3.5oz
Bacon (about 8-10 rashers)
10
Sage leaves (finely chopped)
1 tbsp
Butter
1 tbsp
Mustard
1 tbsp
Honey
To taste
Salt and pepper
Step 3 of 9
Combine shredded apple, finely chopped sage, butter, salt and pepper. Place the stuffing into the meat pocket
1 whole
Pork tenderloin
1
Apple (shredded)
100g
Bacon (about 8-10 rashers)
10
Sage leaves (finely chopped)
1 tbsp
Butter
1 tbsp
Mustard
1 tbsp
Honey
To taste
Salt and pepper
1 whole
Pork tenderloin
1
Apple (shredded)
3.5oz
Bacon (about 8-10 rashers)
10
Sage leaves (finely chopped)
1 tbsp
Butter
1 tbsp
Mustard
1 tbsp
Honey
To taste
Salt and pepper
Step 4 of 9
Use the Ninja Health Grill & Air Fryer cooking pot without the grill plate or crisper basket installed. Close the lid. Select ROAST, set temperature to 240°C and set time to 30 minutes. Press START/STOP to begin preheating
1 whole
Pork tenderloin
1
Apple (shredded)
100g
Bacon (about 8-10 rashers)
10
Sage leaves (finely chopped)
1 tbsp
Butter
1 tbsp
Mustard
1 tbsp
Honey
To taste
Salt and pepper
1 whole
Pork tenderloin
1
Apple (shredded)
3.5oz
Bacon (about 8-10 rashers)
10
Sage leaves (finely chopped)
1 tbsp
Butter
1 tbsp
Mustard
1 tbsp
Honey
To taste
Salt and pepper
Step 5 of 9
While the unit is preheating, wrap the tenderloin with bacon. Be sure to wrap the bacon tightly enough not to fall apart while cooking. Secure ends with a skewer
1 whole
Pork tenderloin
1
Apple (shredded)
100g
Bacon (about 8-10 rashers)
10
Sage leaves (finely chopped)
1 tbsp
Butter
1 tbsp
Mustard
1 tbsp
Honey
To taste
Salt and pepper
1 whole
Pork tenderloin
1
Apple (shredded)
3.5oz
Bacon (about 8-10 rashers)
10
Sage leaves (finely chopped)
1 tbsp
Butter
1 tbsp
Mustard
1 tbsp
Honey
To taste
Salt and pepper
Step 6 of 9
When the unit beeps to signify it has preheated, place the tenderloin in the cooking pot. Close the lid and allow to cook for 30 minutes
1 whole
Pork tenderloin
1
Apple (shredded)
100g
Bacon (about 8-10 rashers)
10
Sage leaves (finely chopped)
1 tbsp
Butter
1 tbsp
Mustard
1 tbsp
Honey
To taste
Salt and pepper
1 whole
Pork tenderloin
1
Apple (shredded)
3.5oz
Bacon (about 8-10 rashers)
10
Sage leaves (finely chopped)
1 tbsp
Butter
1 tbsp
Mustard
1 tbsp
Honey
To taste
Salt and pepper
Step 7 of 9
Open the lid every 10 minutes and brush the meat with the remaining honey and mustard glaze
1 whole
Pork tenderloin
1
Apple (shredded)
100g
Bacon (about 8-10 rashers)
10
Sage leaves (finely chopped)
1 tbsp
Butter
1 tbsp
Mustard
1 tbsp
Honey
To taste
Salt and pepper
1 whole
Pork tenderloin
1
Apple (shredded)
3.5oz
Bacon (about 8-10 rashers)
10
Sage leaves (finely chopped)
1 tbsp
Butter
1 tbsp
Mustard
1 tbsp
Honey
To taste
Salt and pepper
Step 8 of 9
When cooking is complete, carefully remove the tenderloin from the unit and let rest for 5 minutes
1 whole
Pork tenderloin
1
Apple (shredded)
100g
Bacon (about 8-10 rashers)
10
Sage leaves (finely chopped)
1 tbsp
Butter
1 tbsp
Mustard
1 tbsp
Honey
To taste
Salt and pepper
1 whole
Pork tenderloin
1
Apple (shredded)
3.5oz
Bacon (about 8-10 rashers)
10
Sage leaves (finely chopped)
1 tbsp
Butter
1 tbsp
Mustard
1 tbsp
Honey
To taste
Salt and pepper
Step 9 of 9
Serve hot with side of mashed potatoes and veggies
