Pork Tenderloin Stuffed with Cranberries Pecans Rice
Elevate your dinner table with this stunning Pork Tenderloin Stuffed with Cranberries, Pecans, and Rice—a dish that’s as visually impressive as it is delicious. Perfectly tender pork tenderloins are filled with a flavorful mix of fluffy rice, sweet-tart dried cranberries, crunchy pecans, and aromatic herbs like sage and parsley. The tenderloins are seared to golden perfection and then oven-baked with a savory chicken broth that keeps them moist and flavorful. This show-stopping dish is ideal for special occasions or a memorable holiday meal, offering a beautiful balance of textures and flavors in every bite. Serve sliced into medallions with a drizzle of pan juices for a gourmet presentation that’s sure to impress! Keywords: pork tenderloin, stuffed pork, cranberries and pecans, holiday recipes, gourmet dinner ideas.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) Pork tenderloin
- 1.5 cups Cooked white or wild rice
- 0.5 cup Dried cranberries
- 0.5 cup Chopped pecans
- 2 tablespoons Unsalted butter
- 1 small (finely chopped) Onion
- 2 minced Garlic cloves
- 2 tablespoons (chopped) Fresh parsley
- 0.5 teaspoon Ground sage
- 1 teaspoon (divided) Salt
- 0.5 teaspoon (divided) Black pepper
- 2 tablespoons Olive oil
- 1 cup Chicken broth
- 4 pieces (for tying) Kitchen string
Instructions
Preheat your oven to 375°F (190°C).
In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the cooked rice, dried cranberries, chopped pecans, parsley, sage, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir to combine, then remove the mixture from heat and let it cool slightly.
Place each pork tenderloin on a cutting board. Using a sharp knife, make a lengthwise slit down the center of each tenderloin without cutting all the way through. Open the tenderloins like a book and flatten slightly with a meat mallet or rolling pin to create an even surface.
Season both sides of the tenderloins with the remaining salt and pepper.
Divide the prepared stuffing mixture evenly between the two tenderloins, spreading it across the surface. Roll each tenderloin tightly around the stuffing and secure with kitchen string at regular intervals.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed tenderloins for about 2-3 minutes on each side, until golden brown.
Pour the chicken broth into the skillet, then transfer the skillet to the preheated oven.
Bake the tenderloins for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the skillet from the oven and let the tenderloins rest for 5-10 minutes before slicing.
Slice the pork into thick medallions and serve with the pan juices drizzled over the top. Enjoy!
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 8.9 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 831 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
