I am partial to ‘stuffed’ foods like chicken Cordon Bleu, Provolone stuffed flank steak, and stuffed flounder. I also love cranberry sauce – the kind with whole berries. I always buy extra at Thanksgiving so I can pile it up on slices of turkey breast. This year I bought a few too many cans, and when I was trying to figure out how to use it up, I thought, “Why not stuff a pork tenderloin with it?”, since I had the tenderloin and the cranberry sauce on hand. The combination piqued my interest – and taste buds.
If you’ve never butterflied a pork tenderloin, see this video (it’s excellent and it was easy!)
I looked up a few recipes online but none of them used cranberry sauce, so I decided to strike out on my own! The end result was delicious – moist, fork-tender, with a slightly crispy glaze and savory-sweet stuffing. When my husband (who usually says dinner is ‘fine’) says something is ‘really good’, that’s an endorsement…I am full of myself (and tenderloin) at this point!
This is a great make-ahead dish which can be refrigerated all day or even overnight as long as it's covered tightly. 2-1/2 hours of the prep time includes 2 hours of refrigeration, so don't let the total time scare you!
- 1-2 lb. pork tenderloin Hormel or other brand - unseasoned
- 1 can whole berry cranberry sauce 14 oz. Ocean Spray or other brand
- 1/2 tsp. dried rosemary
- 1 tbsp. garlic powder
- 2 tsp. salt
- 1 tsp. black pepper ground
- 1/2 cup bread crumbs unseasoned - use more if needed
- 3 tbsp. brown sugar
- 1 tsp. Dijon mustard
- 2 tbsp. honey locally sourced if possible
- 2 tbsp. water
Cover a cookie sheet with plastic wrap. Place the butterflied pork loin on top of that, and place another sheet of plastic wrap over the pork loin.
Using flat side of meat mallet, pound the pork loin into a rectangle about 3/8″-1/2″ thick
Reserving half of the bread crumbs, mix stuffing ingredients to a thick paste in medium bowl. Add more bread crumbs as needed to achieve desired consistency.
Spread the cranberry mixture on top of the tenderloin to within 1/2″ of the sides and about 3/4″ from the ends (to keep the stuffing from falling out the ends when you roll it up).
Grab the plastic wrap on one of the long sides and fold the tenderloin over (small fold) to begin the jelly roll process. Release the plastic wrap and complete rolling up the tenderloin.
Using kitchen twine, tie the rolled tenderloin in 5 or 6 places. If you don't have kitchen twine, use toothpicks or (better yet) short bamboo skewers to secure the rolled tenderloin.
Place seam side down in a baking dish lightly sprayed with Pam or other non-stick cooking spray. If any of the stuffing fell out while the tenderloin was being rolled up, place it in the baking dish cozied up to the pork tenderloin.
Cover baking dish and place in refrigerator for at least 2 to 3 hours, or up to 12 hours as long as tightly covered.
Remove tenderloin from refrigerator.
Preheat oven to 375 °F.
Brush roast with glaze and bake for 45 minutes to 1 hour, or until internal temperature reaches 145 °F, basting halfway through cooking time with glaze in bottom of baking dish.
Remove from oven and let the roast rest for 15-20 minutes.
Slice on either side of twine. Remove twine before serving!
My husband arrived early from work and I had to get dinner on the table, so I didn’t have time to photograph the roast after it came out of the oven. The picture is all that was left except for an end piece!
I served the pork loin with baked sweet potatoes and fresh cauliflower from the garden that I steamed in my Gotham Steel® steamer basket.
(1) I used dehydrated rosemary from my summer garden
(2) I used bread crumbs made from leftover homemade Italian bread. I store them in a FreshSaver ziplock bag in the refrigerator. This is a great way to use up stale bread. Just toast thin slices until very dry, then grind pieces in a food processor.
(3) Consumption of locally sourced honey may prevent and/or alleviate some allergy symptoms. I use honey whenever I can.
©2018 Warrior Woman's Kitchen
©2018 Warrior Woman’s Kitchen