Description
A succulent pork tenderloin stuffed with a delightful medley of cranberries, walnuts, and savory herbs, perfect for holiday dinner.
Ingredients
Scale
- 1 pork tenderloin
- 1 cup bread crumbs
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1 cup chicken broth
- 1 teaspoon sage
- 1 teaspoon thyme
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil
- Kitchen twine for tying
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine the stuffing mix, chicken broth, dried cranberries, walnuts, sage, thyme, salt, and pepper.
- Carefully slice the pork tenderloin lengthwise, ensuring not to cut all the way through.
- Open the tenderloin and spoon in the stuffing mixture. Close and secure with kitchen twine.
- Heat olive oil in a skillet over medium-high heat and sear the stuffed tenderloin on all sides until browned.
- Transfer to a baking dish and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
- Let it rest for 5-10 minutes before slicing and serving.
Notes
Feel free to customize the stuffing with different nuts or fruits as per your preference. Always let the pork rest before slicing to retain juices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg