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cranberry stuffed pork tenderloin

Cranberry Stuffed Pork Tenderloin

This Cranberry Stuffed Pork Tenderloin is a stunning holiday-worthy centerpiece featuring tender pork wrapped around a sweet-savory cranberry-herb filling. It’s elegant, flavorful, and easier to prepare than it looks—perfect for festive dinners, date nights, or anytime you want a show-stopping meal.

  • Total Time: 55 to 60 minutes
  • Yield: 4 to 6 servings 1x

Ingredients

For the Pork

  • 1 (1-1.5 lb) pork tenderloin

  • 1 Tbsp olive oil

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp dried thyme or rosemary

  • 1 Tbsp Dijon mustard (optional but recommended)

For the Cranberry Stuffing

 

  • 1 cup fresh or frozen cranberries (or 1/2 cup dried cranberries)

  • 1 small apple, peeled & diced

  • 1/4 cup finely chopped onion or shallot

  • 1 Tbsp butter

  • 1 tsp minced garlic

  • 2 Tbsp brown sugar or maple syrup

  • 1/4 cup orange juice (or apple juice)

  • 1/4 cup chopped pecans or walnuts (optional)

  • 1 tsp chopped rosemary or thyme

  • Pinch of salt & pepper

Instructions

 Make the Cranberry Stuffing

  1. In a skillet over medium heat, melt butter.

  2. Add onion and apple; sauté 3–4 minutes until softened.

  3. Stir in garlic and cook 30 seconds.

  4. Add cranberries, brown sugar, and orange juice.

  5. Cook 5–7 minutes until cranberries burst and mixture thickens.

  6. Stir in herbs and nuts if using. Set aside to cool.

2. Prepare the Pork

  1. Preheat oven to 375°F.

  2. Slice tenderloin lengthwise, stopping ½ inch before cutting through.

  3. Open it like a book and flatten gently with a mallet.

  4. Season with salt, pepper, and thyme.

  5. Spread a thin layer of Dijon mustard over the surface (optional).

3. Fill, Roll & Sear

  1. Spread the cranberry filling evenly over the pork.

  2. Roll up tightly from the long side and secure with kitchen twine.

  3. Heat olive oil in an oven-safe skillet.

  4. Sear the pork on all sides until browned (about 2–3 minutes per side).

4. Roast

 

  1. Transfer skillet to the oven.

  2. Bake 20–25 minutes or until internal temperature reaches 145°F.

  3. Rest 5–10 minutes before slicing.

Notes

Cooking Tips

  • Use dried cranberries if you prefer a sweeter, less tart filling.

  • Don’t skip the sear—it locks in juices and gives great color.

  • Let it rest before slicing to prevent juices from running out.

  • Add a glaze: Brush pork with a mix of maple syrup + Dijon + rosemary in the last 10 minutes of roasting.

  • Use an oven thermometer: Pork is best at 145°F for juicy, tender slices.

🌟 Variations

 

  • Apple-Walnut Stuffed: Replace cranberries with sautéed apples and add extra cinnamon.

  • Savory Herb Stuffed: Use spinach, garlic, and cream cheese for a richer filling.

  • Bacon-Wrapped: Wrap the entire tenderloin in bacon before roasting for extra flavor.

  • Fig & Goat Cheese: Swap cranberries for chopped dried figs mixed with goat cheese.

  • Spicy Version: Add ½–1 teaspoon red pepper flakes to the filling.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 35 to 40 minutes

Nutrition

  • Serving Size: 1 serving
  • Calories: 310
  • Sugar: 20g
  • Sodium: 420mg
  • Fat: 12g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 27g

Find it online: https://greatfoodrecipe.com/cranberry-stuffed-pork-tenderloin/

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