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Paleo Friendly Hasselback Pork Tenderloin with Apples and Walnuts

10 min
30 min


  • 4-5 lb Coleman Natural Boneless Center Cut Half Loin
  • 2 tablespoons honey Dijon mustard
  • 3 apples, cored and sliced into half moons
  • ½ cup walnuts, chopped
  • ½ teaspoon ground sage
  • ¼ cup maple syrup
  • ½ cup applesauce
  • ¼ cup apple cider


Preheat oven to 400°F.

Brush the honey Dijon mustard onto the pork tenderloin.

Cut slices across the tenderloin, about 3/4 –inch apart, going as deep as possible without cutting all the way through.

Stuff each cut with a half-moon slice of apple.

Sprinkle the chopped walnuts and sage over the tenderloin. Drizzle over the maple syrup and bake for 25-30 minutes, until the internal temperature reads 145 degrees.

Meanwhile, cook the applesauce and apple cider in a small pan over medium heat. Reduce the mixture by half and pour over the tenderloin to serve.