Apple and Cranberry Stuffed Pork Tenderloin (1 Hr, 10 Mins)

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This recipe features a succulent pork tenderloin, generously stuffed with a sweet and tangy mixture of apples and cranberries. The tenderloin is roasted to perfection, creating a harmonious blend of savory meat with the fruity filling.

Served with a side of greens and garnished with fresh berries, this dish is not only a culinary delight but also a visual treat. It’s perfect for special occasions or a sophisticated family dinner, offering a taste that’s both comforting and elevated.

  • Prep Time: 35 minutes
  • Cook Time: 35
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Stuffed Pork Tenderloin:

  • 1 pork tenderloin (about 1–1.5 lbs)
  • 1 apple, finely chopped
  • 1/2 cup dried cranberries
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 2 tablespoons olive oil

For the Side:

  • Mixed greens (such as spinach, arugula, or kale)
  • Fresh berries (such as raspberries or blueberries) for garnish

For the Glaze (optional):

  • 1/4 cup apple cider or apple juice
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon Dijon mustard

Instructions

  1. Preheat Oven (5 minutes): Preheat your oven to 375°F (190°C).
  2. Prepare the Stuffing (10 minutes): In a bowl, combine chopped apple, dried cranberries, brown sugar, cinnamon, and nutmeg.
  3. Stuff and Season Tenderloin (10 minutes): Butterfly the pork tenderloin by slicing it lengthwise, but not all the way through. Open it like a book and flatten slightly. Spread the apple-cranberry mixture over one side of the tenderloin, then roll it up and tie with kitchen twine. Season the outside with salt and pepper.
  4. Brown the Tenderloin (5 minutes): Heat olive oil in a skillet over medium-high heat. Sear the tenderloin on all sides until golden brown.
  5. Roast (25 minutes): Transfer the tenderloin to a roasting pan. If using a glaze, whisk together apple cider, honey, and Dijon mustard, and brush it over the pork. Roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
  6. Rest and Slice (10 minutes): Let the pork rest for 10 minutes after removing it from the oven, then slice into medallions.
  7. Serve with Greens and Berries (5 minutes): Arrange the pork slices on a platter. Serve with a side of mixed greens and garnish with fresh berries.
  8. Enjoy (1 minute): Enjoy your meal!

Notes

The key to a perfect tenderloin is ensuring the pork is moist and tender while the filling is flavorful and well-balanced. Searing the pork before roasting locks in flavors and adds a desirable texture. Letting the pork rest after roasting allows the juices to redistribute, ensuring each slice is succulent.

The combination of sweet apples, tart cranberries, and aromatic spices in the stuffing creates a delightful contrast to the savory pork. The freshness of the greens and berries adds a light and refreshing element to the dish, making it a well-rounded meal.

Serve with your favorite sides like stuffing or mashed potatoes and enjoy your meal!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 15g
  • Sodium: 300mg
  • Fat: 15g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 50g
  • Cholesterol: 120mg

Pair this with...

Easy Stuffing

Grab a loaf of day-old bread and tear or cut it into bite-sized chunks. If you want to speed things up, give those pieces a quick toast in the oven. Meanwhile, in a large skillet, melt some butter and sauté diced onions and celery until they're soft and translucent. Stir in seasonings like sage, thyme, and a bit of salt and pepper. Toss the toasted bread chunks into the skillet and give it a good mix. Pour in some chicken or vegetable broth, just enough to moisten the bread without making it soggy. Give it a stir, letting all the ingredients get to know each other. Pop the skillet into the oven for a quick bake until the top is crispy.

Twice Baked Potatoes

Start by preheating your oven to 400°F (200°C). Take some russet potatoes, scrub them clean, then prick them with a fork to let steam escape. Rub the skins with a little oil and sprinkle with salt for extra crispy results. Bake for about an hour or until tender. Let them cool just enough to handle, then slice each potato in half lengthwise. Scoop out the insides, leaving a thin shell. Place the scooped potato in a bowl. Mix in some butter, sour cream, shredded cheese (like cheddar or mozzarella), and season with salt and pepper. Mash it all up until creamy. Now, stuff that rich mashed potato mixture back into the potato skins. Top with some extra cheese if you're feeling cheesy! Pop them back in the oven for another 15-20 minutes or until the tops are golden. Finish with a sprinkle of chives or green onions.

Fennel, Cucumber, and Mint Salad

To kick things off, thinly slice your fennel bulb, aiming for delicate, almost translucent slices to ensure every bite is crisp. Next, slice your cucumber into rounds or half-moons, depending on your preference. These will add a cool, hydrating touch to the salad. Chop up some fresh mint leaves, which will infuse the salad with a burst of aromatic freshness. Add in some chopped green onions for a subtle zing. Once everything's in your salad bowl, give it a toss. A light dressing made from lemon juice, olive oil, salt, and pepper will complement the fresh ingredients without overpowering them. Drizzle it over, toss once more, and there you have it!

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