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Stuffed Pepper Sage Rubbed Pork Tenderloin

Try this pepper and sage rubbed pork tenderloin stuffed with granny smith apples, mushrooms and gorgonzola cheese for a rustic holiday twist
Prep Time15 mins
Cook Time1 hr 15 mins
Resting Time10 mins
Course: Main Course
Cuisine: American
Keyword: apples, Dinner, heb, main course, mccormick, pork
Servings: 12 people
Cost: $


  • kitchen twine
  • chef's knife
  • baking sheet
  • cooling rack


  • 4 lb Pork Tenderloin
  • 1 tbsp McCormick® Ground Black Pepper
  • 2 tbsp McCormick® Ground Sage
  • 1 tbsp McCormick® Sea Salt Grinder
  • 4 small granny smith apples, sliced thin
  • 1/3 cup mini portabella mushrooms, sliced
  • 5 oz gorgonzola cheese, crumbled
  • 2 oz apple juice in spray bottle optional


  • Preheat oven to 350°F. Prepare cooling rack inside of a baking sheet.
  • Butterfly pork tenderloin. Liberally dust inside and out with ground pepper, salt and sage. Stuff apples, mushrooms and cheese in the loin.
  • Secure both halves of the tenderloin in 3" segments with kitchen twine. Spray outside with apple juice (optional). Place on cooling rack/baking sheet.
  • Bake for an hour or until tenderloin reaches 145°F (medium rare) to 160°F (medium). Spray with apple juice (optional) and rest for 10 minutes on cooling rack. The tenderloin should increase by about 10 degrees while resting.
  • Slice and serve with sides!