Pork Tenderloin with Cranberry Stuffing
Elevate your meal with this show-stopping Pork Tenderloin with Cranberry Stuffing—a perfect balance of savory and sweet flavors that's ideal for special occasions or an elegant dinner. This recipe features juicy pork tenderloins stuffed with a vibrant blend of dried cranberries, sautéed onions, garlic, fresh herbs, and buttery breadcrumbs, creating a moist and flavor-packed filling. The tenderloins are seared to golden perfection, then roasted to achieve a tender, melt-in-your-mouth texture. Tied with kitchen twine to secure the rich stuffing, this dish is as visually stunning as it is delicious. Whether you're hosting a holiday feast or a cozy family meal, this recipe is sure to delight. Serve with roasted vegetables or a fresh green salad for an unforgettable dining experience.
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Recipe Information
Ingredients
- 2 pieces (about 1 lb each) Pork tenderloin
- 0.5 cups Dried cranberries
- 2 tablespoons Unsalted butter
- 1 small (finely diced) Yellow onion
- 2 minced Garlic cloves
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon Fresh thyme leaves
- 1 cup Breadcrumbs
- 0.25 cups Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 roll (for tying) Kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
In a small skillet over medium heat, melt the butter. Add the diced onion and sauté until translucent, about 3–4 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the dried cranberries, breadcrumbs, fresh parsley, and thyme. Mix well and drizzle in the chicken broth to create a moist stuffing. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Remove from heat and allow to cool slightly.
Using a sharp knife, carefully slice each pork tenderloin horizontally down the center but not all the way through, creating a pocket for the stuffing.
Season the inside and outside of the pork tenderloins with the remaining salt and black pepper.
Divide the stuffing evenly between the two tenderloins, placing it inside the pockets you created.
Close the tenderloins around the stuffing and secure with kitchen twine in several places to keep the stuffing inside during cooking.
Heat the olive oil in a large ovenproof skillet over medium-high heat. Sear the tenderloins for about 2–3 minutes per side until golden brown.
Transfer the skillet to the preheated oven and roast for 20–25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the pork from the oven, tent loosely with foil, and let rest for 5–10 minutes before slicing.
Slice into medallions and serve warm. Enjoy your Pork Tenderloin with Cranberry Stuffing!
Nutrition Facts
Calories |
585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1499 mg | 65% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 14.7 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1165 mg | 25% | |
*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.
