Roasted Cranberry Stuffed Pork Tenderloin Recipes

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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

ROASTED PORK TENDERLOIN WITH FENNEL AND CRANBERRIES



Roasted Pork Tenderloin with Fennel and Cranberries image

Fennel, rosemary and a touch of heat from cayenne pepper add wonderful flavor to pork tenderloin. Any leftovers are delicious grilled into paninis with brie. -Judy Armstrong, Prairieville, Lousiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 13

1 teaspoon kosher salt
1 teaspoon fennel seeds, crushed
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 pork tenderloins (1 pound each)
2 tablespoons olive oil, divided
2 medium fennel bulbs, halved and thinly sliced
2 shallots, thinly sliced
3 garlic cloves, minced
1-1/2 cups dry white wine or chicken broth
1 cup dried cranberries
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
Fennel fronds, optional

Steps:

  • Preheat oven to 425°. In a small bowl, mix salt, fennel seeds, paprika and cayenne. Rub over pork., In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown pork on all sides. Transfer to a rack in a shallow roasting pan. Roast 20-25 minutes or until a thermometer reads 145°. Remove tenderloins from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, in same skillet, heat remaining oil over medium-high heat. Add fennel and shallots; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Stir in wine, cranberries and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., To serve, spoon fennel mixture onto a serving platter. Using a slotted spoon, top with tenderloin slices and, if desired, fennel fronds.

Nutrition Facts : Calories 273 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 374mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

CRANBERRY-STUFFED PORK LOIN



Cranberry-Stuffed Pork Loin image

Have your butcher butterfly the roast. Got this from "Better Homes and Gardens 2002 Annual Recipes" collection.

Provided by Purplefiend

Categories     Pork

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 10

4 1/2-5 lbs boneless center cut pork loin roast (single loin)
salt
pepper
1 cup roasted garlic and sweet onion jam (Roasted Garlic and Sweet Onion Jam)
3/4 cup dried cranberries
1 teaspoon garlic salt
1 teaspoon pepper
3/4 cup dry white wine or 3/4 cup apple juice
1 -1 1/2 cup chicken broth
3 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 325°F
  • To butterfly the roast, turn the roast fat side down. Make a single lengthwise cut down the center of the loin, cutting to within 1/2 inch of the other side. Spread open like a book. Place knife in the "V" of the first cut. Make another cut-knife should be parallel to the table-to the right of the "V" to within 1/2 inch of the end (do not cut all the way thru the roast). Repeat the parallel cut to the left of the "V". Spread open the sections. Cover with plastic wrap. Working from center to edges, pound with flat side of meat mallet to 3/4 to 1 inch thickness. Remove plastic wrap.
  • Sprinkle meat with salt and pepper; spread 2/3 cup Roasted Garlic and Sweet Onion Jam.
  • Sprinkle cranberries onto jam.
  • Starting at a long side, roll meat up.
  • Tie snugly at 3 inch intervals with 100% cotton string.
  • Place the rolled pork loin roast on a rack in a shallow roasting pan.
  • Sprinkle with garlic salt and pepper.
  • Insert a meat thermometer into center of roast (the thickest part).
  • Roast, uncovered, for 1 1/4 to 1 1/2 hours or until thermometer registers 155 degrees F, spreading with the remaining jam the last 15 minutes of roasting.
  • Remove the roast from the pan.
  • Cover with foil; let stand for 15 minutes before carving.
  • Meanwhile, for gravy, carefully pour wine into roasting pan, stirring to scrape up browned bits from bottom of pan.
  • Strain and measure pan juices.
  • Add chicken broth, if necessary, to equal 1 1/2 cups total.
  • In a saucepan stir 3/4 cup chicken broth into flour until smooth; stir in the wine mixture.
  • Cook and stir until thickened and bubbly; cook and stir for 1 minute more.
  • To carve, cut string. Using a carving knife, cut roast into 1 inch thick slices.
  • Serve with gravy.

Nutrition Facts : Calories 462.3, Fat 28.8, SaturatedFat 10, Cholesterol 122.5, Sodium 161.7, Carbohydrate 3.6, Fiber 0.5, Sugar 0.6, Protein 41.5

ROASTED PORK TENDERLOIN FILLED WITH SUN-DRIED CRANBERRY STUFFING WITH ROASTED ROOT VEGETABLES



Roasted Pork Tenderloin Filled with Sun-Dried Cranberry Stuffing with Roasted Root Vegetables image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 27

1 1/2 cups sun-dried cranberries
2 tablespoons pine nuts, toasted
2 teaspoons ground cinnamon
Pinch cloves
2 tablespoons brown sugar
1 tablespoon cascabel powder
Salt and freshly ground pepper
2 tablespoons vegetable oil
1/2 cup flour
1 1/2 to 2 pound pork tenderloin, butterflied
6 cups chicken stock
1 cup apple juice
1 teaspoon chipotle puree
1 teaspoon black peppercorns
1 tablespoon cold butter
Salt
2 carrots, peeled and cut into 2-inch pieces
2 sweet potatoes, peeled and cut into 2-inch pieces
2 parsnips, peeled and cut into 2-inch pieces
2 red onions, peeled and cut into 2-inch pieces
2 turnips, peeled and cut into 2-inch pieces
4 whole shallots
1 head garlic, broken into cloves and peeled
4 tablespoons olive oil
3 sprigs fresh thyme
Salt and freshly ground pepper
1/4 cup finely chopped flat leaf parsley

Steps:

  • For the Cranberry Stuffing/Pork: Bring 2 cups of water to a boil in a medium saucepan. Add the cranberries, remove from the heat and let rest 1 hour, drain, reserving the soaking liquid and place in the bowl of a food processor. Add the pine nuts, cinnamon, cloves, brown sugar, cascabel powder, and a few tablespoons of the soaking liquid. Pulse until coarsely chopped, remove to a bowl.
  • Place the tenderloin on a work surface and season with salt and pepper to taste. Spread a thin layer of the stuffing down the center, fold each side over the filling, and tie with a butcher's twine and dredge lightly in the flour.
  • Preheat oven to 400 degrees. Heat the oil in a oven proof saute pan until smoking. Saute the tenderloin on all sides until golden brown. Place in the oven and roast until almost cooked through, about 10 minutes. Remove and let rest 10 minutes. Slice into 1-inch pieces.
  • For the Chicken Sauce: Place chicken stock in a medium saucepan and reduce to 3 cups over high heat. Add apple juice, chipotle puree and black peppercorns and cook until reduced to 2 cups. Swirl in the butter and season with salt.
  • For the Roasted Root Vegetables: Preheat oven to 400 degrees F. Place vegetables and garlic in a large baking dish. Add the oil and toss to coat. Add the thyme and season with salt and pepper to taste. Cover the dish with foil and bake for 20 minutes, remove foil and continue baking for 20 minutes or until just cooked through, stirring the vegetables occasionally. Remove from the oven and fold in the parsley.

ROASTED PORK TENDERLOIN FILLED WITH SUN-DRIED CRANBERRY STUFFING



Roasted Pork Tenderloin filled with Sun-Dried Cranberry Stuffing image

From the Great Big Food Show

Provided by Bobby Flay

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 23

1 1/2 cups sun-dried cranberries
2 tablespoons pine nuts, toasted
2 teaspoons ground cinnamon
Pinch ground cloves
3 tablespoons brown sugar
1 tablespoon cascabel powder
2 tablespoons chopped cilantro leaves
1(1 1/2 to 2 pound) pork tenderloin, butterflied
Salt and freshly ground black pepper
1/2 cup all-purpose flour, seasoned with salt and freshly ground black pepper
2 tablespoons vegetable oil
Sauce, recipe follows
2 tablespoons olive oil
1 small onion, finely chopped
1 carrot, finely diced
1 stalk celery, finely diced
2 cloves garlic, finely chopped
6 cups chicken stock
1 cup apple juice concentrate, thawed
2 teaspoons chipotle puree
1 teaspoon black peppercorns
2 tablespoons cold butter
Salt

Steps:

  • Bring 2 cups of water to a boil in a medium saucepan. Add the cranberries, remove from the heat and let rest 1 hour, drain, reserving the soaking liquid and place in the bowl of a food processor. Add the pine nuts, cinnamon, cloves, brown sugar, cascabel powder, and a few tablespoons of the soaking liquid. Pulse until coarsely chopped, remove to a bowl and stir in the cilantro.
  • Place the tenderloin on a work surface and season on both sides with salt and pepper to taste. Spread a thin layer of the stuffing down the center, fold each side over the filling, and tie with a butcher's twine and dredge lightly in the flour.
  • Preheat oven to 400 degrees F.
  • Heat the oil in an ovenproof saute pan until smoking. Saute the tenderloin on all sides until golden brown. Place in the oven and roast until almost cooked through about 8 to 10 minutes. Remove and let rest 10 minutes. Slice into 1-inch pieces.
  • Heat oil in a medium saucepan over medium heat. Add the onions, carrot and celery and cook until soft, about 8 to 10 minutes. Add the garlic and cook for 2 minutes. Add the stock, juice concentrate, chipotle puree and peppercorns, increase the heat to high and cook the sauce until reduced to 2 cups, about 15 to 20 minutes.
  • Strain the sauce into a small saucepan and bring to a simmer. Whisk in the butter and season with salt and pepper to taste.

CRANBERRY-STUFFED CROWN ROAST OF PORK



Cranberry-Stuffed Crown Roast of Pork image

This is my favorite party roast - everyone just loves it! It makes such a statement when you place it on the table, and the flavor is incredible.

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 12 servings.

Number Of Ingredients 25

1 teaspoon sugar
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 pork crown roast (12 ribs and 7 pounds)
STUFFING:
3/4 cup chopped celery
1/2 cup chopped onion
1/4 cup butter
5 cups cubed day-old bread
1 cup chicken broth
2/3 cup cooked long grain rice
1/2 cup cooked wild rice
1/3 cup chopped fresh cranberries
1/4 cup minced fresh parsley
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons poultry seasoning
1/2 teaspoon pepper
CRANBERRY GRAVY:
1 cup hot water
3 tablespoons all-purpose flour
1 teaspoon brown sugar
1/8 teaspoon dried marjoram
1/8 teaspoon pepper
1/2 cup cranberry juice

Steps:

  • Combine sugar, thyme and pepper; rub over roast. Place on a rack in a large shallow roasting pan. Cover ends with foil. Bake at 350° for 1 hour. , In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine bread cubes and broth. Stir in the long grain rice, wild rice, cranberries, parsley, brown sugar, Worcestershire sauce, poultry seasoning, pepper and celery mixture. , Carefully spoon stuffing into center of roast. Bake 30 minutes longer or until a thermometer reads 145°. Remove foil from ends; cover and let stand for 15 minutes before slicing., Pour pan drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough hot water to measure 1-1/4 cups. , In a small saucepan, combine the flour, brown sugar, marjoram, pepper and cranberry juice until blended. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove stuffing to a serving bowl and cut between ribs. Serve with gravy.

Nutrition Facts : Calories 385 calories, Fat 18g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 286mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 36g protein.

ROSEMARY-SCENTED PORK LOIN STUFFED WITH ROASTED GARLIC, DRIED APRICOTS AND CRANBERRIES AND PORT WINE PAN SAUCE



Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce image

Pork loin roast - good-looking, lean, and attractively priced (under $25) - makes a memorable, no-fuss meal for holiday entertaining.

Provided by Ben S.

Categories     Meat and Poultry Recipes     Pork

Yield 16

Number Of Ingredients 13

3 tablespoons olive oil
16 whole peeled garlic cloves
2 tablespoons minced garlic cloves
1 (8 pound) whole boneless pork loin, patted dry, at room temperature
Salt and freshly ground pepper
3 tablespoons minced fresh rosemary (snip with scissors), divided
16 dried apricots (or similar amount of your favorite dried fruit)
⅓ cup dried cranberries
¼ cup apple jelly
¼ cup port
½ cup chicken broth
2 tablespoons apple jelly
2 teaspoons cornstarch

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
  • Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
  • Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
  • Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
  • Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 15.3 g, Cholesterol 109 mg, Fat 15.6 g, Fiber 1 g, Protein 39.1 g, SaturatedFat 5.1 g, Sodium 225.4 mg, Sugar 11.8 g

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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From myrecipes.com


STUFFED PORK TENDERLOIN CHEF JOHN - THERESCIPES.INFO
2021-10-28 Pork Tenderloin Recipe - A Perfect Mouth Watering Roast - Chef Jean Pierre great chefjeanpierre.com. For the Tenderloin: Preheat Oven 400°F / 205°C Season the tenderloin with cracked black pepper and salt. In a sauté pan, heat some clarified butter or cooking oil to 365°F.
From therecipes.info


STUFFED PORK LOIN ROAST WITH PORT CRANBERRY SAUCE
2020-11-12 Place roast in baking dish and cook about 1 1/2 hours until internal temperature reaches 145 degrees. Cover casserole of excess stuffing an put in oven 20 minutes before roast will be done. When done remove roast from the oven and tent loosely with foil for 10 minutes. Ensure extra dressing is well heated through.
From thewineloverskitchen.com


BACON & CRANBERRY STUFFED PORK TENDERLOIN - THE CURIOUS PLATE
2019-12-18 Preheat your oven to 325 degrees. In a large skillet preheated to medium heat, add the bacon and cook until crispy. Remove the bacon using a slotted spoon leaving some of the bacon fat in the skillet. Next, add the apples and shallots to the same skillet as the bacon. Saute until softened about five minutes.
From thecuriousplate.com


SLOW ROASTED PORK TENDERLOIN WITH CRANBERRIES - SERVING DUMPLINGS
2016-06-12 Cut the pork lengthwise and spoon the stuffing. Roll the pork over the stuffing and tie up tightly with butcher’s twine. Heat the butter in a frying pan, bake the pork on each side until golden brown. Than transfer to a roasting pan, pour the broth, sprinkle with olive oil, season with salt, pepper and paprika and add the bay leaf. Place in ...
From servingdumplings.com


LA BOUCHERIE STUFFED PORK TENDERLOIN - THERESCIPES.INFO
Pork Tenderloin Stuffed with Boudin - 731495130384 - Turducken - COOKING DIRECTIONS Defrost tenderloin in the refrigerator prior to cooking. Place completely thawed tenderloin in a pan and bake uncovered in a 375 degree oven for 45 minutes or until intern ... La Boucherie Pork Tenderloin Stuffed with Boudin. A butterflied 1.25-1.50 lb pork...
From therecipes.info


CRANBERRY BACON WALNUT STUFFED PORK TENDERLOIN WITH COLLARD GREENS
2016-11-03 Preheat oven to 350° Fahrenheit. Cook bacon on stove top in a skillet. Pour off bacon drippings except approximately 1 tablespoon. Set aside the "poured off" bacon drippings to use as a baste. Heat skillet with 1 tablespoon of drippings over medium high heat. Add onions, greens and bacon.
From southerndiscourse.com


ROASTED CRANBERRY ORANGE PORK LOIN RECIPE | RECIPES.NET
2022-03-23 In a medium bowl, stir together the orange juice, vinegar, marmalade, and cranberry sauce. Place the seared tenderloin in the middle of the sheet pan. Spread half of the sauce over the tenderloin. Roast for 25 to 35 minutes or until the internal temperature reaches 145 degrees F. Meanwhile, toss the green beans with the remaining tablespoon of ...
From recipes.net


PORK LOIN ROAST WITH APPLE CRANBERRY AND WALNUT STUFFING
2013-04-23 Preheat oven to 350F. Place stuffed pork loin on a roasting pan or baking sheet with a rack. Sprinkle with a little bit of salt and fresh ground pepper. Cook in the oven for about 1 hour 15 minutes. The internal temperature of the pork should be 145-150F. Remove from the oven and let rest for 10-15 minutes.
From theblackpeppercorn.com


PORK LOIN TIP ROAST RECIPE - THERESCIPES.INFO
2021-11-15 15 Costco Pork Loin Roast Recipe - Selected Recipes great selectedrecipe.com. Cover the pork tenderloin with foil and roast for 30 minutes. Remove foil, spoon some more sauce over the loin and cook for about another 30 minutes or until the loin interior temperature reaches about 145°F. Remove pork from oven and cover it with foil to let it rest for about 15 …
From therecipes.info


STUFFED PORK TENDERLOIN WITH SPINACH, CRANBERRIES AND GORGONZOLA
2020-10-06 instructions. Preheat the oven to 400 F (200 C). Line a pan with foil and coat with cooking spray or a bit of olive oil. Make the spinach filling. In a large skillet, melt the butter over medium heat. Add the onion and cook until translucent. Stir in the garlic and cook for an additional minute.
From whiskedawaykitchen.com


CRANBERRY APPLE STUFFED PORK LOIN RECIPE - RECIPES.NET
2022-03-24 Preheat oven to 450 degrees F. Place the pork loin roast fat side down on a cutting board. Using a sharp knife, make a long cut an inch or so from the edge from the thinner long side of the roast at about a 45-degree angle, stopping a …
From recipes.net


STUFFED PORK LOIN WITH APPLES, CRANBERRIES AND PECANS
Once cut, cover pork loin in plastic wrap and tenderize with a meat tenderizer on the flat side through the plastic. Place in fridge. Make stuffing: Melt butter in a sauce pan, along with garlic, rosemary, sage, and salt/pepper. Add in apples, onion, pecans and cranberries, sauteeing for 2-3 minutes, or until onion is semi-soft.
From laughingspatula.com


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