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Cranberry Pecan Stuffed Pork Tenderloin



  • Serves 6
  • Cooks in 60 mins (20m prep + 40m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

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local_grocery_store Ingredients

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.