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Stuffed Pork Tenderloin

A tender pork tenderloin filled with a savory and slightly sweet stuffing of cranberries and walnuts, perfect for cozy dinners or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the stuffing
  • 1 cup bread crumbs Use your preferred type, plain or seasoned.
  • 1/2 cup dried cranberries Alternative: Use cherries or diced apples.
  • 1/2 cup walnuts, chopped You can substitute with pecans or almonds.
  • 1/4 cup onion, diced Saute until softened.
  • 2 cloves garlic, minced Sautéing enhances the flavor.
  • 1 tablespoon fresh rosemary, chopped Fresh herbs work best for flavor.
  • to taste Salt and pepper Adjust based on personal preference.
For the tenderloin
  • 1 whole pork tenderloin Ensure it's well-trimmed.
  • as needed Olive oil For cooking and searing.
  • 1 cup chicken broth Add to the baking dish for moisture.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Add onions and garlic, and sauté until softened.
  3. In a large bowl, combine bread crumbs, cranberries, walnuts, sautéed onion and garlic, rosemary, salt, and pepper.
  4. Cut a slit in the pork tenderloin lengthwise, being careful not to cut all the way through. Open it into a butterfly shape.
  5. Fill the tenderloin with the stuffing mixture and secure with kitchen twine.
Cooking
  1. Heat more olive oil in a pan, and sear the tenderloin on all sides until browned.
  2. Transfer to a baking dish, add chicken broth to the bottom, and cover with foil.
  3. Bake for about 25-30 minutes or until the internal temperature reaches 145°F (63°C).
  4. Let it rest for 10 minutes before slicing. Serve warm.

Notes

For leftovers, store tightly wrapped in the fridge for 3–4 days, or freeze for up to 3 months. Reheat in the oven or microwave, adding broth to maintain moisture.