Quinoa Stuffed Pork Tenderloin

Quinoa Stuffed Pork Tenderloin

cameal 4

"I've been searching for stuffing recipes that don't use bread as I try and avoid gluten. This quinoa stuffing was my own solution. The sweetness of the apple and raisins in this dish plays nicely with baked yams. Hopefully there are others who will enjoy it as much as I did."

Ingredients 1 h 45 m {{adjustedServings}} servings 282 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring the quinoa and water to a boil in a saucepan over medium-high heat. Reduce heat to low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 minutes.
  2. Heat the olive oil in a skillet over medium heat. Cook and stir the onion, garlic, apples, raisins, pine nuts, and mushrooms until the onion has softened and turned translucent, about 8 minutes. Stir in the white wine, and cook another minute until the liquid has evaporated. Combine the apple mixture and quinoa until evenly mixed; set aside.
  3. Preheat an oven to 425 degrees F (220 degrees C).
  4. Cut the pork tenderloin from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Place between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the tenderloin with the smooth side of a meat mallet to a thickness of 1/2 inch.
  5. Season the tenderloin on both sides with cinnamon, garam masala, salt, and black pepper. Spoon the quinoa filling onto the tenderloin, then roll up and secure with kitchen twine or toothpicks. Place onto a roasting pan.
  6. Roast in the preheated oven until the pork is no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center of the filling should read 145 degrees F (63 degrees C). Cover with aluminum foil, and let rest for 10 minutes before slicing.
Tips & Tricks
Marinated Pork Tenderloin

See how to make a slightly sweet marinade for moist and tender grilled pork.

Grilled Pork Tenderloin

See how to make a 5-star spice-rubbed pork tenderloin for the grill.


  • Cook's Note:
  • For the wine used in cooking (and for drinking with the meal) I like a gewurtztraminer because it is sweet and fruity which will suit the stuffing.
  • If you wish you can make a sauce from the drippings of the pork as long as you have not used a glass baking dish. To do this, remove the pork from the baking pan and cover with foil. Put the non-glass pan directly onto the stove and add a splash of wine, some chicken stock, and heat through while scraping up the brown bits. You may choose to thicken with cornstarch or allow to reduce to a saucy consistency.
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Reviews 14

  1. 20 Ratings


This is great! The only thing different I did was use a pinch if nutmeg in place of the garam masala (simply because we didn't have any) and omitted the mushrooms (again, we didn't have any). Oh, and I doubled the garlic because we love garlic! Even my teenager had seconds! This recipe will definitely be used again! Yum!!


By far the most adventurous, yet easy thing I've prepared. It turned out beautiful and the family was very impressed. I added craisins instead of raisins and also some cayenne and jalapenos because we are spice-lovers here. I also used a meat thermometer because I was slightly worried about cooking the pork fully, but the recipe's time was right in line with what the meat thermometer read. CAMEAL, you rock! This is my all-time favorite recipe!


I was a little skeptical of the ingredients, but this was so easy and good! I didn't have mushrooms on hand so I replaced them with black currants. Delicious.