Indulge in a culinary journey with our tantalizing Roasted Pork Tenderloin Filled with Sun-Dried Cranberry Stuffing, a dish that seamlessly blends savory and tangy flavors. This succulent pork tenderloin is meticulously roasted to perfection, boasting a golden-brown crust that encases a tender and juicy interior. The stuffing, a delectable symphony of sun-dried cranberries, aromatic herbs, and savory spices, adds a burst of flavor in every bite. Accompanying this main course is a delightful array of sides, including Roasted Garlic Parmesan Asparagus, a vibrant and flavorful dish that combines the sweetness of roasted asparagus with the rich umami of garlic and parmesan cheese. Savor the creamy indulgence of Garlic Mashed Potatoes, a classic side dish elevated with roasted garlic, ensuring a smooth and velvety texture. And for a touch of freshness, the Sauteed Spinach with Garlic and Lemon offers a vibrant green side, bursting with garlicky goodness and a hint of citrusy brightness. Get ready to tantalize your taste buds with this comprehensive culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
PORK TENDERLOIN WITH CRANBERRY STUFFING
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
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
CRANBERRY-GLAZED PORK TENDERLOIN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
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 APPLE STUFFED PORK LOIN
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
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
Tips:
- Choose a tenderloin with a good amount of fat. This will help keep the meat moist during roasting.
- Brine the tenderloin before roasting. Brining helps to tenderize the meat and add flavor.
- Sear the tenderloin before roasting. Searing helps to develop a flavorful crust and lock in the juices.
- Roast the tenderloin at a high temperature for a short amount of time. This will help to keep the meat tender and juicy.
- Use a meat thermometer to ensure that the tenderloin is cooked to your desired doneness.
- Let the tenderloin rest before slicing and serving. This will help to keep the juices in the meat.
Conclusion:
Roasted pork tenderloin is a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can ensure that your pork tenderloin turns out perfect every time. Serve the tenderloin with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
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