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Apple and Cranberry Stuffed Pork Tenderloin



Looking for the perfect holiday family dinner? This is one of my favorite meals this time of year. Tenderloins don't take that long to cook so they are great for getting a nice dinner on the table in a short amount of time. You can easily make the stuffing and roll the pork the day before which helps to give a quick meal. The apple and cranberry stuffing is a perfect combination of sweet and savory.


Apple and Cranberry Stuffed Pork Tenderloin


Ingredients

Boneless Pork Tenderloin

1 apple chopped

1/4 cup dried cranberries

1/2 cup diced onion

1/2 cup diced celery

1/2 stick butter

1/2 tsp dried thyme

1/2 tsp dried rosemary

1/2 tsp dried sage

1 1/2 cup chicken broth

1 box stuffing mix or 2 1/2 cups toasted bread cubes


Instructions

1. Melt half of a stick of butter in a large skillet and then add onions, celery, apple, seasoning and cook until vegetables begin to soften. Then add chicken broth and stuffing mix. Cover and set aside.

2. Butterfly the pork tenderloin by slicing down the side and opening the pork up as you slice. Once the pork is completely open and a flat rectangle shape cover with plastic wrap and use a meat tenderizer to pound the meat to about 1/2 inch thickness. Sprinkle salt and pepper over the pork and then add the stuffing mixture on top of the pork pressing it together.

3. Roll the pork up, jelly-roll fashion. Secure by tying twine around it in one inch intervals. Place on a sheet tray.

4. Drizzle with olive oil. Bake in a 400 degree oven for 15 minutes and then turn the oven down to 325 degrees and bake for about an hour or until the internal temperature reads 160 degrees.



For a video tutorial visit my YouTube channel

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