Stuffed Pork Tenderloin
Roasted pork seasoned with rosemary, thyme, and parsley and loaded with a sweet and savory cranberry apple stuffing.
I am finally mastering the art of making the amazing pork recipes. I grew up eating the best pork meals ever, because my mom is the best. (Hi mom! You’re my hero.)
Seriously though. Moms are insanely awesome. (Dads are too of course, I just like to toot my own horn.) Juggling work/family/school/sports/pets/appointments…. And FOOD, is a challenge. And when I say food, I mean real, actual, food. Not crackers and cookies, I’m talking meals. Now that I have a crazy toddler to feed, I’ve really had to really ‘up’ my food game. Which is why I am a pork superstar now, if I do say so myself. I’ve talked about Smithfield® pork before, and I’ll do it again, because the quality is amazing. It’s so moist, how do they do it!? (Nothing is worse than dry pork.)
My husband’s favorite part about this meal was how the sweetness of the cranberries in the stuffing perfectly offset the savory pork. I actually have never seen him devour a meal like this in a while. (He really kind of flipped out now that I’m reflecting on it…) Guy was either starving or I did an amazing job. (I’ll go with the latter.)
You can easily prep this pork the night before and then pop it in the oven when you’re ready to eat the next day. It’s simple to make, pounding the pork out flat after it’s butterflied is the most time consuming part but once that’s done, you can scoop on the stuffing, roll it up, cover it in foil, and tuck it in the fridge overnight or until you’re ready to bake it.
- 6 oz. stuffing mix 1 box
- ¼ cup chicken broth you can sub beef broth
- ¼ cup dried cranberries
- 1/3 cup finely diced apple I used Honeycrisp
- ¼ cup celery finely diced
- ¼ cup yellow onion finely diced
- 2 teaspoons dried Rosemary
- 2 teaspoons dried Thyme
- 2 teaspoons dried Parsley
- Salt/Pepper a dash of each
- 2 lb. Smithfield® ALL NATURAL FRESH PORK Tenderloin (boneless)
- 2 tablespoons Olive Oil
- Prepare the stuffing according to package instructions, then add the remaining ingredients (chicken broth, cranberries, apple, celery, and onion.) Turn off the heat, cover the pot and set aside.
- In a small bowl, combine the pork seasonings together and set aside.
- *For visual instructions on how to butterfly and pound the pork, refer to these images.
- Butterfly the pork by making about an inch-long incision, lengthwise, in the middle of the pork. Do not cut all the way through.
- Place wax paper or plastic wrap over the pork and pound it thin, until it is about ½ inch thick.
- Scoop the stuffing out on top of the pork and spread it out, flattening it over the pork to create a uniform layer.
- Starting at one of the long ends, roll up the pork into a roll. Use kitchen twine (or insert toothpicks) at each end to keep the stuffing inside and the shape intact.
- Rub the pork seasoning on all sides of the pork.
- Preheat the oven to 350 degrees.
- In a large pan, (preferably a cast iron skillet), heat the olive oil over medium-high heat. Place the pork in the heated pan and sear on all sides until the crust is brown, about 2-3 minutes on each side.
- Carefully transfer the pork to a roasting pan. (Feel free to add carrots and celery to the pan as well).
- Place the roasting pan into the preheated 350 degree oven for about 40-45 minutes, (the internal temperature of the pork should be 160 degrees)
- Let the pork rest for about 15 minutes before slicing. (This keeps the juices in the pork instead of all over your cutting board and is definitely worth the wait.)