Cranberry Orange Pork Tenderloin Recipes Recipe For Stuffed

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CRANBERRY APPLE STUFFED PORK LOIN



Cranberry Apple Stuffed Pork Loin image

An easy and impressive dish that tastes wonderful.

Provided by tahoegirl

Categories     Meat and Poultry Recipes     Pork

Time 1h35m

Yield 10

Number Of Ingredients 8

1 cup chicken flavored dry stuffing mix
½ cup water
1 (3 pound) boneless pork loin roast
1 cup chopped apple
⅓ cup dried cranberries
⅓ cup chopped toasted pecans
¼ cup finely chopped onion
salt and black pepper to taste

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
  • Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
  • Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
  • Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.

Nutrition Facts : Calories 267 calories, Carbohydrate 16 g, Cholesterol 65.5 mg, Fat 11 g, Fiber 1.6 g, Protein 25.5 g, SaturatedFat 3.2 g, Sodium 307.5 mg, Sugar 4.8 g

CRANBERRY PORK TENDERLOIN



Cranberry Pork Tenderloin image

In Melbourne, Florida, Betty Helton relies on a can of cranberry sauce to create the sweet sauce for this tender pork entree. She adds orange juice and ground cloves to the mixture to season it nicely as it simmers.

Provided by Taste of Home

Categories     Dinner

Time 5h25m

Yield 4 servings.

Number Of Ingredients 9

1 pork tenderloin (1 pound)
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup orange juice
1/4 cup sugar
1 tablespoon brown sugar
1 teaspoon ground mustard
1/4 to 1/2 teaspoon ground cloves
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • Place pork in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender., Remove pork and keep warm. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on high for 15 minutes or until thickened. Serve with pork.

Nutrition Facts : Calories 388 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 71mg sodium, Carbohydrate 65g carbohydrate (46g sugars, Fiber 2g fiber), Protein 23g protein.

CRANBERRY-GLAZED PORK TENDERLOIN



Cranberry-Glazed Pork Tenderloin image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 cup cranberry juice
1/3 cup red currant jelly
1 tablespoon dijon mustard
1/4 cup dried cranberries
1 pork tenderloin (about 1 pound)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil. Combine the cranberry juice, jelly and mustard in a medium skillet over medium-high heat; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 15 minutes. Remove 3 tablespoons of the glaze and set aside for brushing. Stir the cranberries into the remaining glaze; set aside for drizzling.
  • Meanwhile, rub the pork with the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place on the prepared baking sheet and roast, turning once, 15 minutes. Remove the pork from the oven and brush all over with the reserved 3 tablespoons glaze. Continue to roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 5 to 10 more minutes. Let rest 5 minutes, then slice and drizzle with the cranberry glaze.

CRANBERRY-APRICOT PORK TENDERLOINS



Cranberry-Apricot Pork Tenderloins image

A cranberry and apricot stuffing wonderfully complements pork tenderloin. This is an elegant entree that you can pull together in no time. -Joann Brown, Los Alamos, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 7

1 cup dried cranberries
1 cup chopped dried apricots
3 tablespoons water
2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)

Steps:

  • In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, covered, until fruit is softened, about 10 minutes. Cool., Preheat oven to 400°. Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic. Spread with fruit mixture to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1-1/2-in. intervals., Line a shallow pan with heavy-duty foil. Place meat on a rack in prepared pan. Bake, uncovered, until a thermometer reads 145°, 30-35 minutes. Let stand 5-10 minutes before slicing.

Nutrition Facts : Calories 219 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 204mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

STUFFED PORK TENDERLOINS WITH MUSTARD CRANBERRY SAUCE



Stuffed Pork Tenderloins with Mustard Cranberry Sauce image

Make and share this Stuffed Pork Tenderloins with Mustard Cranberry Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 2h

Yield 8 serving(s)

Number Of Ingredients 19

1 medium onion, finely chopped
1 cup sliced celery
2 cloves garlic, minced
1/4 cup butter
2 cups cooked brown rice
1/4 cup dried cranberries
1/4 cup chopped dried apricot
1 teaspoon orange zest
1/2 teaspoon dried thyme
salt and pepper
1/4 cup apple juice
2 (12 ounce) pork tenderloin
2 tablespoons butter
1 clove garlic, minced
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 1/4 cups chicken broth
1/4 cup half-and-half
1/4 cup dried cranberries

Steps:

  • In a medium sauce pan, melt butter over medium heat.
  • Saute onion, celery, and garlic for 4 minutes or until tender; remove from heat.
  • Add in rice, cranberries, apricots, orange peel, thyme, salt, and pepper to taste; mix well.
  • Stir in apple juice to moisten; set stuffing aside.
  • Make a centered cut down the length of each pork tenderloin, cutting to but not through the other side of the meat.
  • Make one cut on each side of the centered cut, also going to but not through the other side of the meat.
  • Place each tenderloin between 2 pieces of plastic wrap (Saran).
  • Pound lightly with a meat mallet to make an appoximate 10x8 inch rectangle, pounding from the center to the corners.
  • Sprinkle each tenderloin with salt and pepper.
  • Spoon half of the stuffing mix over each tenderloin, coming to within 1 inch of the edges.
  • Roll each tenderloin jelly-roll style beginning with the short side.
  • Tie each meat roll with cotton string in about 4-5 equally spaced places (This is to secure the meat roll and keep it from unrolling).
  • Place roll seam side down on a rack in a shallow roasting pan.
  • Roast, uncovered at 375 degrees for 50-60 minutes or until done.
  • Loosely cover with foil and let stand for 5 minutes before slicing.
  • Prepare Mustard Cranberry Sauce: In a small saucepan, melt butter or medium heat.
  • Saute garlic for 1 minute.
  • Stir in flour and mustard; mix well.
  • Cook and stir until thickened and bubbly; cook and stir 1 minute more.
  • Stir in half and half and dried cranberries; cook until heated through.
  • Cut tenderloins into 1/2 inch thick slices; drizzle with Mustard Cranberry Sauce.

Nutrition Facts : Calories 296.3, Fat 14.9, SaturatedFat 7.8, Cholesterol 81.8, Sodium 258.4, Carbohydrate 19.9, Fiber 2, Sugar 4.3, Protein 20.4

PORK TENDERLOIN WITH CRANBERRY STUFFING



Pork Tenderloin With Cranberry Stuffing image

This recipe was featured years ago in Homemakers Magazine. It is quite easy to make and so elegant to serve for a dinner party or a special evening for two.

Provided by Irmgard

Categories     Pork

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 12

3 lbs pork tenderloin (2 to 3 pieces)
2 tablespoons butter
2 tablespoons butter
1 small onion, chopped
1/2 cup fresh cranberries, chopped
1/2 teaspoon celery seed
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon allspice
3 cups breadcrumbs
salt
pepper

Steps:

  • To make the stuffing, melt the butter in a large saucepan and saute the onion until tender but do not brown.
  • Stir in the cranberries, celery seed, sage, thyme and allspice.
  • Add the breadcrumbs and stir until evenly mixed.
  • Season with salt and pepper.
  • Cut the tenderloins lengthwise but do not cut right through.
  • The meat should open like a book.
  • Pound lightly with a cleaver or rolling pin to flatten slightly.
  • Spread the stuffing on one side of the meat, fold the other side over the stuffing and tie with cotton string.
  • Place the meat on a rack in a roasting pan.
  • Rub with butter.
  • Bake in a preheated 325 degree F oven for 20 to 30 minutes to the pound for approximately 1 hour.
  • Baste several times with the pan juices.
  • Let stand for 10 minutes before serving.

Nutrition Facts : Calories 599.5, Fat 22.9, SaturatedFat 9.8, Cholesterol 170, Sodium 561.9, Carbohydrate 41.3, Fiber 3.1, Sugar 4.2, Protein 54.1

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