Delightful Cran-Apple Stuffed Pork Tenderloin Recipe

The aroma of roasting pork mingled with sweet cranberries makes for a dinner experience that’s both cozy and sophisticated. Imagine slicing into a perfectly cooked tenderloin, revealing a colorful filling that promises flavor explosions with every bite.

Gather your family around, because this Cran-Apple Stuffed Pork Tenderloin with Rosemary Jus isn’t just food; it’s a celebration on a plate, perfect for any occasion. Whether it’s a Sunday dinner or a holiday feast, this dish will have everyone asking for seconds and thirds.

My niece once exclaimed that this dish was “better than cake” at our family gathering, which is quite the compliment coming from a five-year-old who believes frosting should be its own food group.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pork Tenderloin: Look for a well-trimmed cut; it’s lean and cooks evenly, making it perfect for stuffing.

• Cranberries: Use fresh or dried; fresh berries give a tart punch while dried ones add sweetness.

• Apples: I prefer Granny Smith apples for their tartness; they balance the sweetness of the cranberries beautifully.

• Onion: Choose yellow onions for their sweetness when caramelized; they dissolve into flavorful goodness in the stuffing.

• Rosemary: Fresh rosemary works best here; its fragrant oils enhance both the pork and the jus.

• Chicken Stock: Opt for low-sodium to control salt levels in your sauce without sacrificing flavor.

• Olive Oil: A splash of olive oil adds moisture and richness to the pork as it roasts to perfection.

• Salt and Pepper: Essential seasonings; don’t skimp on seasoning your meat generously!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Cran-Apple Stuffed Pork Tenderloin with Rosemary Jus

Prepare Your Pork Tenderloin: Start by preheating your oven to 375°F (190°C). Trim any excess fat from the pork tenderloin and pat it dry with paper towels.

Create the Flavorful Stuffing: In a skillet over medium heat, sauté diced onions in olive oil until they are translucent and aromatic. Add chopped apples and cranberries to the pan; cook until softened.

Add Seasoning: Stir in chopped fresh rosemary along with salt and pepper to taste. Allow everything to cool slightly before stuffing.

Stuff the Pork: Using a sharp knife, create a pocket in the center of the tenderloin. Carefully spoon in your delicious mixture, pressing down gently to pack it tightly.

Sear and Roast: Heat some olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed tenderloin on all sides until browned—about 3 minutes per side—then transfer it to your preheated oven.

Create the Rosemary Jus: In the same skillet after removing the pork, pour in chicken stock and scrape up those flavorful brown bits left behind. Let it simmer until reduced by half while your tenderloin finishes cooking.

Let your stuffed pork rest for about 10 minutes before slicing into it—the juices will redistribute beautifully! Drizzle your rosemary jus over each slice as you serve this culinary masterpiece.

Now you’re not just serving dinner; you’re presenting an experience that brings people together over laughter and good food—a true winner in my book!

Perfecting the Cooking Process

Start by searing the pork tenderloin in a hot pan to lock in juices, then prepare your stuffing while it cooks. This method saves time and builds amazing flavors.

Add Your Touch

Feel free to swap out cranberries for cherries or apples for pears for a unique twist. You can also add nuts or different herbs to customize the stuffing to your liking.

Storing & Reheating

Store leftover stuffed pork in an airtight container in the fridge for up to three days. Reheat gently in the oven at 350°F until warmed through to maintain its juicy texture.

Sharing this delightful dish always reminds me of my grandmother’s kitchen, filled with laughter and the mouthwatering aroma of her cooking. One holiday dinner, I made this recipe, and everyone raved about it—grandma even asked for seconds!

FAQ

Can I use a different meat for this recipe?

Absolutely! While pork tenderloin is fantastic, chicken or turkey breast can also work wonderfully. Just adjust cooking times accordingly since poultry may require less time than pork.

How do I know when the pork is fully cooked?

The best way is to use a meat thermometer; you want an internal temperature of 145°F for juicy perfection. Let it rest afterward—don’t skimp on this step as it’s vital!

What sides pair well with Cran-Apple Stuffed Pork Tenderloin?

Roasted vegetables or a fresh salad are excellent companions for this hearty dish. Consider buttery mashed potatoes or herbed rice pilaf to complement those delicious flavors.

Can I make this ahead of time?

Definitely! You can prepare everything up to the baking step a day in advance. Just cover it tightly in the fridge and pop it into the oven when you’re ready to impress your guests!

Conclusion for Cran-Apple Stuffed Pork Tenderloin with Rosemary Jus

In summary, this Cran-Apple Stuffed Pork Tenderloin with Rosemary Jus is not just a meal; it’s an experience that brings people together around the table. With its delightful balance of flavors, easy preparation steps, and customizable options, you’re set up for success! Whether it’s a weeknight dinner or a special occasion, this dish will surely become a family favorite that everyone will cherish.

Print

Cran-Apple Stuffed Pork Tenderloin with Rosemary Jus

Print Recipe

Pin Recipe

Cran-Apple Stuffed Pork Tenderloin with Rosemary Jus is a show-stopping dish that elevates any meal. Juicy pork tenderloin is stuffed with a vibrant mixture of tart cranberries and crisp apples, all enhanced by fresh rosemary. This recipe offers a perfect balance of flavors and textures, making it ideal for family gatherings or special occasions. With its stunning presentation and mouthwatering aroma, this dish is sure to impress and become a beloved favorite at your table.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 lb pork tenderloin
• 1 cup fresh cranberries (or ½ cup dried cranberries)
• 1 medium Granny Smith apple, diced
• 1 medium yellow onion, diced
• 2 tbsp fresh rosemary, chopped
• ½ cup low-sodium chicken stock
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Trim excess fat from the pork tenderloin and pat dry.
2. In a skillet over medium heat, sauté onions in olive oil until translucent. Add apples and cranberries; cook until softened.
3. Stir in rosemary, salt, and pepper. Allow the mixture to cool slightly.
4. Create a pocket in the tenderloin using a sharp knife and fill it with the stuffing.
5. Sear the tenderloin in an oven-safe skillet over medium-high heat for about 3 minutes on each side until browned.
6. Transfer the skillet to the oven and roast for 25-30 minutes until internal temperature reaches 145°F.
7. For the rosemary jus, add chicken stock to the skillet after removing the pork; simmer until reduced by half.
8. Let the pork rest for 10 minutes before slicing and serve with rosemary jus drizzled over.

Nutrition

• Serving Size: 1 slice (85g)
• Calories: 220
• Sugar: 8g
• Sodium: 250mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 75mg

Keywords: Feel free to customize this recipe by substituting cranberries with cherries or apples with pears for a unique twist. You can also add nuts or different herbs to personalize your stuffing.