stuffed pork tenderloin
Pork tenderloins are great for Thanksgiving recipes and for Christmas recipes. I made stuffed pork tenderloins tonight for dinner, even though it’s not a holiday. This is a beautiful dish, and it’s also delicious. My stuffed tenderloin would be perfect for serving to guests!
Holle’s Cranberry-Walnut Stuffed Pork Tenderloin
What you’ll need:
- 2 pork tenderloins, 2 ½ – 3 pounds, total weight
- 1 cup seasoned breadcrumbs
- 1 ¼ cups chicken broth
- ½ cup diced onions
- 2 tablespoons butter, melted
- 1 egg
- ¾ cup dried cranberries
- ½ cup chopped walnuts
- Olive oil
- Salt and pepper, to taste
Directions: Remove any silver skin from meat. Remove tapered ends of tenderloins so that the loins are the same size all over. Split each loin almost in half, lengthwise. Place a butterflied loin on a cutting board and cover with plastic wrap. Use a metal meat mallet to flatten the loin to about ½ inch. Repeat with second loin. Roll up both loins and refrigerate. To see how to do this, watch the accompanying video.
In a mixing bowl, combine breadcrumbs, chicken broth, onions, butter, egg, cranberries, and walnuts. Let rest for five minutes.
Remove tenderloins from fridge and unroll. Spread both loins with stuffing, leaving an inch or two at the end of each rectangle bare. From the opposite end, gently roll up the loins. You can secure the tenderloins with butcher’s string, if you wish. I simply placed my stuffed tenderloins seam-side down on a foil-lined pan.
Brush both tenderloins with olive oil and sprinkle with salt and pepper.
Bake at 325 degrees for about an hour, or until internal temperature reaches 165 degrees. If you want a browner meat, turn on the broiler for just a minute or two.
After removing from oven, let tenderloins stand for about 10 minutes or so before slicing.