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!
- 1 pork tenderloin
- 1 package stuffing mix
- 1/4 Cup craisins
- 1 Tablespoon olive oil
- 4 oz sliced mushrooms
- 1/2 white onion, diced
- Seasoning to marinate
- 2 Cups low Sodium Chicken Broth
- Preheat oven to 375 degrees F
- Saute onions in olive oil until translucent
- Add mushrooms and saute.
- Add 2 cups chicken broth, once it boils remove from heat and add stuffing.
- Mix stuffing in and cover for 5 minutes.
- Add craisins to the stuffing mixture.
- Slice tenderloin the long way down the entire side being careful not to cut all the way through. Open it up and lay it flat. Cover with plastic wrap (to avoid raw pork from flying around your kitchen). Using a mallet pound the tenderloin flat and as thin as you can get it.
- Place 3 or 4 strings underneath the roast about 3 inches apart. Spoon the stuffing mixture down the center of roast.
- Roll up your loin, being sure to tuck the ends in (if possible) and tie the strings to secure it closed.
- In a small bowl, combine olive oil and seasoning to create a paste. Rub the tenderloin all over with the mixture. (unless it is already marinated)
- Roast at 375 for about 45 minutes. Let rest 5-10 minutes before slicing.