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Amazing Stuffed Pork Tenderloin with Cranberries 1

Stuffed Pork Tenderloin with Cranberries
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Create a show-stopping Stuffed Pork Tenderloin featuring a festive cranberry filling. This recipe is perfect for holiday gatherings or any special occasion where you want a flavorful, tender roast.

Ingredients

Scale
  • 1 pork tenderloin (about 1 to 1.5 pounds)
  • 1/2 cup dried cranberries
  • 1/4 cup breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 2 tablespoons butter, melted

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
  2. Butterfly the pork tenderloin: Place the tenderloin on a cutting board. Make a lengthwise cut down the center, stopping about 1/2 inch from the bottom edge so it opens like a book.
  3. Pound the pork gently to an even thickness, about 3/4 inch.
  4. In a small bowl, mix the dried cranberries, breadcrumbs, parsley, thyme, salt, pepper, and minced garlic. This is your stuffing.
  5. Spread the stuffing mixture evenly over the entire surface of the opened pork tenderloin, leaving a small border around the edges.
  6. Roll the tenderloin back up tightly. Secure the roll with kitchen twine in a few places to keep the stuffing inside while cooking.
  7. Rub the outside of the rolled tenderloin with olive oil. Place it in the prepared baking dish.
  8. Bake for 20 to 30 minutes, or until an instant-read thermometer inserted into the thickest part registers 145 degrees F (63 degrees C). Basting with melted butter halfway through adds moisture.
  9. Remove the pork from the oven. Tent loosely with foil and let it rest for 10 minutes before slicing and serving.

Notes

  • You can substitute dried cherries or apricots for cranberries if you prefer a different flavor profile.
  • For a crispier exterior, sear the stuffed tenderloin in an oven-safe skillet on the stovetop for 2 minutes per side before placing it in the oven.
  • Always use a meat thermometer to check for doneness; overcooked pork tenderloin will be dry.

Nutrition

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