Thanksgiving Stuffed Pork Tenderloin with Apple and Cranberry Filling is a delightful centerpiece for your holiday feast. This recipe combines the savory flavors of tender pork with sweet, tart apples and cranberries, making it a perfect dish for Thanksgiving. Whether you’re hosting a large family gathering or an intimate dinner, this pork tenderloin will impress everyone at the table, filling your home with an irresistible aroma and creating lasting memories.
Why You’ll Love This Thanksgiving Stuffed Pork Tenderloin
This Thanksgiving Stuffed Pork Tenderloin is not just a meal; it’s an experience. Here are a few reasons why you’ll adore this dish:
- It combines the juicy tenderness of pork with a flavorful stuffing.
- Perfect for holiday gatherings, making it a standout dish at any table.
- The apple and cranberry filling offers a delightful contrast of flavors.
- It’s an impressive yet easy-to-prepare recipe for home cooks.
- It appeals to both meat lovers and those who enjoy seasonal flavors.
- Great for leftovers, perfect for post-Thanksgiving meals.
- This recipe provides a gluten-free option, suitable for various diets.
Ingredients for Thanksgiving Stuffed Pork Tenderloin
Gather these items:
- 1 boneless pork tenderloin (about 1.5–2 pounds)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- Kitchen twine (for tying)
- 1 tablespoon unsalted butter
- 1 small yellow onion (finely chopped)
- 2 cloves garlic (minced)
- 1 Granny Smith apple (peeled, cored, and diced)
- ½ cup dried cranberries
- ½ cup chopped walnuts or pecans (optional for crunch)
- 1 tablespoon fresh rosemary (finely chopped or 1 tsp dried)
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup fresh breadcrumbs (from a rustic loaf)
- ¼ cup chicken broth (plus more if needed)
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup or honey
How to Make Thanksgiving Stuffed Pork Tenderloin Step-by-Step
- Step 1: In a large skillet over medium heat, melt the butter and add chopped onion. Sauté for about 5 minutes, or until translucent. Add garlic and cook for another minute until fragrant.
- Step 2: Toss in the diced apple and cook for 3-4 minutes until slightly softened. Stir in the cranberries, nuts (if using), rosemary, thyme, cinnamon, salt, and pepper. Let everything cook for another minute, then remove from heat.
- Step 3: Add breadcrumbs and chicken broth to the pan, mixing until everything holds together loosely. It should be moist but not soggy—think stuffing consistency. Add more broth by the tablespoon if it’s too dry. Set aside to cool slightly.
- Step 4: Place your pork tenderloin on a cutting board. Use a sharp knife to butterfly it: slice horizontally down the length of the tenderloin, but don’t cut all the way through—leave about ½ inch attached. Open the tenderloin like a book and flatten it out with a meat mallet or the bottom of a heavy pan, aiming for an even thickness of about ¾ inch.
- Step 5: Season both sides generously with salt and pepper.
- Step 6: Spread the apple-cranberry filling evenly over the butterflied tenderloin, leaving a small border around the edges. Carefully roll the pork back up lengthwise like a jelly roll.
- Step 7: Secure the roll by tying it with kitchen twine at 1-2 inch intervals.
- Step 8: Preheat your oven to 375°F (190°C).
- Step 9: In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork roll on all sides until golden brown—this helps lock in moisture and adds a beautiful crust.
- Step 10: If you’re using the maple-Dijon glaze, mix the two ingredients and brush the pork with half of it before it goes into the oven. Save the rest to glaze during the last 10 minutes of roasting.
- Step 11: Transfer the skillet (or place the pork in a roasting pan) to the oven. Roast for about 30–35 minutes, or until the internal temperature reads 145°F (63°C) in the thickest part.
- Step 12: Rest the pork for 10 minutes before slicing. This step helps redistribute the juices, keeping the meat tender and flavorful.
Pro Tips for the Best Thanksgiving Stuffed Pork Tenderloin
Keep these in mind:
- Use fresh herbs for better flavor.
- Feel free to substitute nuts based on your preference.
- Serve with your choice of sides for a complete meal.
- Consider marinating the pork overnight for enhanced flavor.
Best Ways to Serve Thanksgiving Stuffed Pork Tenderloin
This dish can be served in various delectable ways:
- Pair it with roasted vegetables for a complete holiday plate.
- Serve with mashed potatoes and gravy for a classic comfort meal.
- Accompany with a refreshing salad to balance the richness of the pork.
How to Store and Reheat Thanksgiving Stuffed Pork Tenderloin
To store leftovers, wrap the sliced pork in plastic wrap or place it in an airtight container. Refrigerate for up to 3 days. When ready to reheat, place in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. This makes for easy meal prep for the week after Thanksgiving!
Frequently Asked Questions About Thanksgiving Stuffed Pork Tenderloin
What’s the secret to perfect Thanksgiving Stuffed Pork Tenderloin?
The secret lies in ensuring the filling is moist but not overly wet, and the pork is tied securely to hold it together during cooking. Also, resting the pork before slicing allows juices to redistribute, resulting in tender meat.
Can I make Thanksgiving Stuffed Pork Tenderloin ahead of time?
Yes, you can prepare the stuffing and stuff the pork a day in advance. Just make sure to refrigerate it until you’re ready to cook. This can save you time on Thanksgiving day!
How do I avoid common mistakes with Thanksgiving Stuffed Pork Tenderloin?
Ensure you don’t overcook the pork; using a meat thermometer is the best way to check for doneness. Additionally, avoid packing the stuffing too tightly, which can affect cooking.
Variations of Thanksgiving Stuffed Pork Tenderloin You Can Try
If you’re looking to switch things up, consider these variations:
- Stuffed Pork Tenderloin with Apples and Sage for a more herbal flavor.
- Incorporate sausage for a heartier stuffing option.
- Try different nuts or omit them for a nut-free version, keeping it gluten-free.
- Incorporate seasonal veggies like spinach or roasted bell peppers into the stuffing.
For more Thanksgiving ideas, check out Thanksgiving Buffet Ideas or Cranberry Orange Glazed Turkey. You can also explore Side Dishes for Thanksgiving for perfect pairings!
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Thanksgiving Stuffed Pork Tenderloin: 10 Savory Secrets
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Thanksgiving Stuffed Pork Tenderloin with Apple and Cranberry Filling
Ingredients
Scale
- 1 boneless pork tenderloin (about 1.5–2 pounds)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- Kitchen twine (for tying)
- 1 tablespoon unsalted butter
- 1 small yellow onion (finely chopped)
- 2 cloves garlic (minced)
- 1 Granny Smith apple (peeled, cored, and diced)
- ½ cup dried cranberries
- ½ cup chopped walnuts or pecans (optional for crunch)
- 1 tablespoon fresh rosemary (finely chopped or 1 tsp dried)
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup fresh breadcrumbs (from a rustic loaf)
- ¼ cup chicken broth (plus more if needed)
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup or honey
Instructions
- In a large skillet over medium heat, melt the butter and add chopped onion. Sauté for about 5 minutes, or until translucent. Add garlic and cook for another minute until fragrant.
- Toss in the diced apple and cook for 3-4 minutes until slightly softened. Stir in the cranberries, nuts (if using), rosemary, thyme, cinnamon, salt, and pepper. Let everything cook for another minute, then remove from heat.
- Add breadcrumbs and chicken broth to the pan, mixing until everything holds together loosely. It should be moist but not soggy—think stuffing consistency. Add more broth by the tablespoon if it’s too dry. Set aside to cool slightly.
- Place your pork tenderloin on a cutting board. Use a sharp knife to butterfly it: slice horizontally down the length of the tenderloin, but don’t cut all the way through—leave about ½ inch attached. Open the tenderloin like a book and flatten it out with a meat mallet or the bottom of a heavy pan, aiming for an even thickness of about ¾ inch.
- Season both sides generously with salt and pepper.
- Spread the apple-cranberry filling evenly over the butterflied tenderloin, leaving a small border around the edges. Carefully roll the pork back up lengthwise like a jelly roll.
- Secure the roll by tying it with kitchen twine at 1-2 inch intervals.
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork roll on all sides until golden brown—this helps lock in moisture and adds a beautiful crust.
- If you’re using the maple-Dijon glaze, mix the two ingredients and brush the pork with half of it before it goes into the oven. Save the rest to glaze during the last 10 minutes of roasting.
- Transfer the skillet (or place the pork in a roasting pan) to the oven. Roast for about 30–35 minutes, or until the internal temperature reads 145°F (63°C) in the thickest part.
- Rest the pork for 10 minutes before slicing. This step helps redistribute the juices, keeping the meat tender and flavorful.
Notes
- Use fresh herbs for better flavor.
- Feel free to substitute nuts based on your preference.
- Serve with your choice of sides for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 10g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Thanksgiving, Stuffed Pork, Pork Tenderloin, Holiday Recipe