Stuffed Pork Tenderloin
A Flavor Explosion You Can’t Miss
Ever imagined biting into a tender piece of pork filled with a delightful stuffing that’s both savory and slightly sweet? This Stuffed Pork Tenderloin is not just a meal; it’s an experience! It takes your taste buds on a joy ride with every slice. What makes it truly special is its quick prep time and the flavors that meld together beautifully in the oven, making it perfect for a cozy night in or a fancy dinner.
Why Make This Recipe
You’re going to love this dish for a few standout reasons! First, it’s incredibly easy to make, so you won’t need a culinary degree. Second, just one pan means you can spend more time enjoying your meal instead of cleaning up after. And really, who doesn’t want fewer dishes? Plus, it’s family-friendly—give your kids a bunch of colorful veggies on the side, and they’ll think you’re a gourmet chef!
Ingredients
You don’t need fancy stuff — just these basics!
- 1 pork tenderloin
- 1 cup bread crumbs
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/4 cup onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- Olive oil for cooking
- 1 cup chicken broth
Directions
Let’s make this happen in just a few simple steps!
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté until softened.
- In a large bowl, combine bread crumbs, cranberries, walnuts, sautéed onion and garlic, rosemary, salt, and pepper.
- Cut a slit in the pork tenderloin lengthwise, being careful not to cut all the way through. Open it into a butterfly shape.
- Fill the tenderloin with the stuffing mixture and secure with kitchen twine.
- Heat more olive oil in a pan, and sear the tenderloin on all sides until browned.
- Transfer to a baking dish, add chicken broth to the bottom, and cover with foil.
- Bake for about 25-30 minutes or until the internal temperature reaches 145°F (63°C).
- Let it rest for 10 minutes before slicing. Serve warm.
How to Make Stuffed Pork Tenderloin (Overview)
Making this Stuffed Pork Tenderloin is a breeze! Start by prepping the stuffing while you sauté the onions and garlic. Pro tip: Don’t skip sautéing the garlic—it brings out those warm, nutty flavors you crave. Then, butterfly the pork, fill it with that delightful mix, and sear it for that golden-brown crust we all dream about before it goes into the oven. You’ll be sipping a glass of wine and winking at the clock like, “Dinner’s almost ready!”
How to Serve Stuffed Pork Tenderloin
When it comes to serving, you’ll want to slice that tenderloin into lovely, colorful pieces that showcase the stuffing. Picture this: a warm plate with rich reds from the cranberries, the crunch of walnuts, and that golden-brown pork, steaming and inviting. Pair it with some garlicky green beans or roasted potatoes, and you’ve got yourself a feast that smells like a hug.
How to Store Stuffed Pork Tenderloin
Got leftovers? Lucky you! This delicious dish keeps well in the fridge for about 3–4 days. Just make sure to wrap it tight to preserve that flavor. If you’re planning ahead, you can freeze it—up to three months should be just fine! For reheating, pop it in the oven or microwave. Just don’t forget to add a splash of broth to keep it moist and tasty!
Tips to Make Stuffed Pork Tenderloin
Here are a few insider tricks for success:
- Use different nuts: Swap walnuts with pecans or almonds for a twist in flavor.
- Double the stuffing: If you love stuffing, why not make extra and serve it on the side? More is always merrier!
- Let it rest: This step is crucial, as it helps the juices settle. Trust me, it makes all the difference.
- Make a sauce: Drizzle some balsamic glaze over the cooked tenderloin for an extra kick. Yum!
Variation
Feeling adventurous? You can easily fold in spinach or sautéed mushrooms into the stuffing for an exciting twist. If you’re going for a healthier vibe, try using quinoa instead of bread crumbs for a gluten-free option. Your taste buds won’t even know the difference!
FAQs
Can I make this recipe ahead of time?
Absolutely! Assemble the tenderloin, secure it, and refrigerate until you’re ready to cook. Just keep in mind that you may need to adjust the cooking time.
What can I use instead of cranberries?
You can swap cranberries for cherries or even diced apples for a different sweet note.
How do I know when the pork is fully cooked?
Use a meat thermometer! Pork is safe to eat when it reaches an internal temperature of 145°F (63°C).
📌 Pin this recipe for your next cozy dinner night!
Stuffed Pork Tenderloin
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add onions and garlic, and sauté until softened.
- In a large bowl, combine bread crumbs, cranberries, walnuts, sautéed onion and garlic, rosemary, salt, and pepper.
- Cut a slit in the pork tenderloin lengthwise, being careful not to cut all the way through. Open it into a butterfly shape.
- Fill the tenderloin with the stuffing mixture and secure with kitchen twine.
- Heat more olive oil in a pan, and sear the tenderloin on all sides until browned.
- Transfer to a baking dish, add chicken broth to the bottom, and cover with foil.
- Bake for about 25-30 minutes or until the internal temperature reaches 145°F (63°C).
- Let it rest for 10 minutes before slicing. Serve warm.
