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Cozy Stuffed Pork Tenderloin Recipe with Easy Apple Cranberry Filling

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A comforting and flavorful pork tenderloin stuffed with a warm apple cranberry filling, perfect for cozy fall evenings and holiday dinners. Juicy pork pairs beautifully with a sweet-tart fruit filling spiced with cinnamon and nutmeg.

Ingredients

Scale
  • 1 whole pork tenderloin (about 1 to 1.5 pounds / 450 to 680 grams), trimmed of silver skin
  • 1 large crisp apple, peeled and diced (Gala or Honeycrisp preferred)
  • ½ cup fresh or frozen cranberries
  • ¼ cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon packed light brown sugar
  • ½ teaspoon ground cinnamon
  • A pinch of ground nutmeg (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 teaspoon chopped fresh thyme leaves or ½ teaspoon dried thyme
  • ¼ cup (60 ml) chicken broth

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Trim any silver skin from the pork tenderloin. Butterfly it by slicing horizontally down the middle, stopping about 1 inch from the end, then open it like a book. Aim for roughly ½ inch thickness. Pound gently if uneven.
  3. Make the apple cranberry filling: Melt butter in a skillet over medium heat. Sauté onion until translucent, about 3 minutes. Add garlic and cook 1 minute. Add diced apple, cranberries, brown sugar, cinnamon, nutmeg, and thyme. Cook 5-6 minutes until apples soften but hold shape. Add chicken broth to deglaze, cook until liquid mostly absorbed. Remove from heat and cool slightly.
  4. Season the inside of the butterflied pork with salt and pepper evenly.
  5. Spread the apple cranberry filling evenly over one side of the pork. Fold the other side over to enclose the filling and form a roll. Tie with kitchen twine at 1.5-inch intervals.
  6. Heat olive oil in skillet over medium-high heat. Sear the stuffed tenderloin on all sides until golden brown, about 2-3 minutes per side.
  7. Transfer to an oven-safe dish or keep in skillet if ovenproof. Roast for 20-25 minutes or until internal temperature reaches 145°F (63°C).
  8. Remove from oven and rest for 5-10 minutes.
  9. Remove twine, slice into 1-inch thick slices, and serve with pan juices poured over.

Notes

Use a meat thermometer to ensure pork reaches 145°F for juicy, tender meat. Rest the pork for 5-10 minutes after roasting to redistribute juices. If browning too fast, tent loosely with foil. Butterflying the tenderloin evenly is key to good stuffing. Frozen cranberries can be used without thawing. For dairy-free, substitute butter with coconut oil or vegan butter.

Nutrition

Keywords: pork tenderloin, stuffed pork, apple cranberry filling, cozy dinner, fall recipe, holiday recipe, easy pork recipe

Find it online: https://tastypierecipes.com/cozy-stuffed-pork-tenderloin-recipe-with-easy-apple-cranberry-filling/