Cranberry Pecan Stuffed Pork Tenderloin

local_grocery_store Ingredients

• 2 pounds Pork tenderloin
• 1/2 cup Dried cranberries
• 1/2 cup Pecans, toasted and chopped
• 1 tablespoon Fresh rosemary, chopped
• 1 tablespoon Fresh thyme, chopped
• 2 cloves Garlic, minced
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Balsamic glaze

restaurant_menu Method

1. 1.Preheat the oven to 375°F (190°C).
2. 2.Make a lengthwise slit down the center of each pork tenderloin, being careful not to cut all the way through.
3. 3.In a small bowl, combine the dried cranberries, toasted pecans, chopped rosemary, chopped thyme, minced garlic, salt, and black pepper.
4. 4.Stuff the cranberry-pecan mixture into the slit of each pork tenderloin, pressing it in firmly.
5. 5.Heat olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed pork tenderloins and sear on all sides until browned, about 2 minutes per side.
6. 6.Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
7. 7.Remove the skillet from the oven and let the pork rest for 5 minutes before slicing.
8. 8.Drizzle the sliced pork with balsamic glaze and serve.
9. 9.Enjoy this flavorful and festive Cranberry Pecan Stuffed Pork Tenderloin!

lightbulb_outline Tips

• chevron_rightTo toast the pecans, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant.
• chevron_rightIf you don't have balsamic glaze, you can make a simple glaze by simmering balsamic vinegar with a bit of honey or brown sugar until it thickens.
• chevron_rightServe the stuffed pork tenderloin with roasted vegetables or a side salad for a complete meal.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.