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Irresistible Cranberry Stuffed Pork Tenderloin

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A juicy, tender pork tenderloin stuffed with a bright, festive cranberry filling that combines sweet and tart flavors, perfect for special dinners and family celebrations.

Ingredients

Scale
  • 1 (1 to 1.5 pounds / 450 to 680 grams) pork tenderloin, trimmed
  • 1 tablespoon olive oil (for searing)
  • Salt and freshly ground black pepper (to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme or fresh thyme leaves (optional)
  • 1 cup fresh or frozen cranberries (about 100 grams)
  • 1/4 cup finely chopped onion (about 40 grams)
  • 1/4 cup chopped walnuts or pecans
  • 2 tablespoons brown sugar or maple syrup
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon ground cinnamon (optional)
  • Salt and pepper to taste

Instructions

  1. Rinse and pat dry the pork tenderloin. Butterfly it by slicing horizontally through the middle, stopping about 1/2 inch from the edge to open like a book.
  2. Cover the butterflied tenderloin with plastic wrap and gently pound to about 1/2 inch thickness. Season both sides with salt, pepper, garlic powder, and thyme.
  3. In a small skillet over medium heat, add a teaspoon of olive oil. Sauté chopped onion until translucent, about 3-4 minutes.
  4. Stir in cranberries, brown sugar, balsamic vinegar, cinnamon, salt, and pepper. Cook until cranberries begin to pop and soften, about 5 minutes. Remove from heat and stir in chopped nuts. Let cool slightly.
  5. Spread the cooled cranberry stuffing evenly over the pork, leaving a small border around edges. Roll the tenderloin tightly like a jelly roll and secure with kitchen twine or toothpicks.
  6. Preheat oven to 400°F (200°C). Heat olive oil in an ovenproof skillet over medium-high heat. Sear the pork roll on all sides until golden brown, about 2 minutes per side.
  7. Transfer skillet to oven and roast until an instant-read thermometer reads 145°F (63°C), about 20-25 minutes.
  8. Remove pork from oven, tent loosely with foil, and let rest for 10 minutes.
  9. Slice into 1-inch thick medallions, arrange on a platter, spoon pan juices over the top, and serve.

Notes

Butterflying the pork carefully prevents cutting through and keeps stuffing intact. Resting the pork after roasting is crucial to keep it juicy. Use a meat thermometer to ensure perfect doneness at 145°F (63°C). Adjust sweetness of stuffing to taste. For a nut-free version, omit nuts or substitute with toasted seeds.

Nutrition

Keywords: cranberry stuffed pork tenderloin, pork tenderloin recipe, holiday pork recipe, stuffed pork, easy pork dinner, cranberry stuffing

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