Pork Tenderloin (Apple/Cranberry Stuffed)

3
Servings
20m
Prep Time
55m
Cook Time
1h 15m
Ready In


"Apple Cranberry stuffing in a pork tenderloin - the tartness of the cranberries sweetened with apple, delicious combination."

Original recipe yields 3 servings
OK
  • STUFFING

Nutritional

  • Serving Size: 1 (495.8 g)
  • Calories 480
  • Total Fat - 13.5 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 158.7 mg
  • Sodium - 2862.9 mg
  • Total Carbohydrate - 20.7 g
  • Dietary Fiber - 3.2 g
  • Sugars - 8.2 g
  • Protein - 70.4 g
  • Calcium - 99.6 mg
  • Iron - 5.6 mg
  • Vitamin C - 13.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 375f Cut a slice down the side of the tenderloin, being careful not to cut through, open it and sprinkle salt, pepper and garlic powder inside and out; set aside on a foil lined oven sheet.

Step 2

Stuffing: Combine all ingredients in a small saucepan over medium high heat; bring to a boil; simmer for about 10 minutes or until the cranberries have popped and the mixture thickens. Cool for 5 minutes.

Step 3

Open the slit in the tenderloin and fill with about half of the stuffing; close the slit and spread the remaining stuffing evenly over the outside of the tenderloin. If you wish tie together with string in about 3 places. (I did not tie it; the stuffing stayed in quite nicely until i carved it, then about half slipped out onto the platter.)

Step 4

Roast in preheated oven at 375F degrees for approximately 45 minutes. Rest on a platter for 5 minutes, carve into one inch slices.

Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

Cranberry/Apple with pork is a great flavour combination. Instead of cutting a slit in the tenderloin I just covered the loin with the cranberries/apples.it was terrific. This is a do again recipe for sure 28 Aug 16 And I did it again this time I cut the slit, stuffed it and put the remaining around the loin. We loved it just as much as last time

(25 Oct 2014)