Food Blog for all Food Lovers

Roasted Pork Tenderloin with a Cranberry Stuffing

Roasted Pork Tenderloin with a Cranberry Stuffing
A tasty pork tenderloin, stuffed with a cranberry stuffing.  Fancy enough for a small holiday gathering but easy enough for a casual any day dinner.    

It’s funny how in the spring, I can’t wait to ditch the oven and use the grill.  Because as soon as September rolls around, I’m thinking the exact opposite and the grill is left lonely so I can roast yet again.  There is just something comforting about this kind of meal. My mom told me last week how she was craving this dish – so yes, it’s July – this is definitely more of a fall recipe – but its DELICIOUS I just don’t even care. 

The first time I made a stuffed pork tenderloin, I thought it was going to be much trickier than it was.  I was pleasantly surprised to find that it was, in fact, easy.  I first served this with mashed potatoes and gravy. But recently we are trying to be healthier – ISH, so I roasted sweet potatoes and sautéed onions with green beans.   But if you have a family like mine, be sure to include a side dish that is more then just a salad, or you may run into a question like I did “Is this all?”  We can eat mashed potatoes on the side of anything, never mind that this has stuffing INSIDE it  already.  Anyway, I’m drifting from the point so on to the recipe before I go on and on.

Here we go!

I preheated my oven to 375 degrees F.

I chopped half of a white onion and sautéed with olive oil until they are translucent. Add about 4 ounces of mushrooms and sauté with the onions! Then I added 2 cups of low sodium chicken broth. Once it was boiling, remove from heat and add the stuffing. Mix in and cover for about 5 minutes. – Add craisins or dried cranberries before stuffing the tenderloin.

I bought a pre-marinated tenderloin from Central Market – it was a Southwestern Marinate that is delicious. But any kind works. I have made it with olive oil and salt, pepper and oregano before! Make this recipe your own!

Put the strings underneath the tenderloin (FUN FACT – if you are out of cooking string, dental floss works fine! That’s what I used tonight) Put the stuffing onto one side and wrap it and tie it off!

I but leftover stuffing around the tenderloin before putting it in the oven!


Never Miss a Recipe

Subscribe to get our latest recipes by email.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Related Posts

Perfect Brunch Dish | One Pot Spicy Eggs and Potatoes

Perfect Brunch Dish | One Pot Spicy Eggs and Potatoes

Hey Hey Foodies! Who likes Brunch?! For someone who doesn’t always like eggs – I somehow am OBSESSED with Brunch! Can you even believe this? That I’m making a spicy ancho chili homemade tomato simmer sauce (whatever you do, don’t look back at the last month of […]

Cauliflower Rice

Cauliflower Rice

Hey foodies! So if you are active on social media – I am sure you have seen this new thing that people are making that looks like rice, tastes like rice, but is it rice?  Never Miss a Recipe Subscribe to get our latest recipes […]