Best 2 Roasted Pork Tenderloin Filled With Sun Dried Cranberry Stuffing With Roasted Root Vegetables Recipes

Indulge in a culinary masterpiece with our roasted pork tenderloin stuffed with sun-dried cranberry stuffing, accompanied by a medley of roasted root vegetables. This dish is a symphony of flavors, textures, and aromas that will tantalize your taste buds and leave you craving for more. The tender and juicy pork tenderloin is complemented perfectly by the tangy and sweet stuffing, made with a delightful combination of sun-dried cranberries, aromatic herbs, and savory spices. The roasted root vegetables, including carrots, parsnips, and potatoes, add a delightful crunch and earthy sweetness to the dish, making it a well-rounded and satisfying meal.

In addition to the main recipe, this article also includes a collection of tempting accompaniments and side dishes that will elevate your dining experience. Learn how to prepare a velvety smooth and flavorful mushroom gravy that pairs wonderfully with the roasted pork and vegetables. Elevate your meal with a selection of homemade sauces, including a tangy cranberry sauce, a sweet and savory apple sauce, and a zesty horseradish sauce. Discover the art of making perfect mashed potatoes, fluffy and creamy, to complement the richness of the pork tenderloin. And for a refreshing and light touch, whip up a vibrant green salad with a tangy vinaigrette dressing. With this comprehensive guide, you'll have everything you need to create an unforgettable meal that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY APPLE STUFFED PORK LOIN

Cranberry Apple Stuffed Pork Loin image

We LOVE this stuffed pork loin full of warm fall flavors like apples and cranberries. Make it for your next holiday gathering!

Provided by Elise Bauer

Categories Dinner Make-ahead Apple Cranberry Pork Pork Roast

Time 1h25m

Yield 8

Number Of Ingredients 10

Ingredients

1 boneless pork loin (about 3 to 4 pounds)
Sea salt and freshly ground pepper
1/2 cup panko or homemade breadcrumbs
1/2 cup chicken stock
1 cup peeled, chopped tart green apples
1/3 cup dried cranberries
1/3 cup chopped walnuts, toasted
1/4 cup minced shallots
2 Tbsp pure maple syrup
1 teaspoon minced rosemary

Steps:

Preheat the oven: Preheat the oven to 450°F.
Pound the butterflied roast to an even thickness: With the pork roast unfolded, cover with 2 layers of of plastic wrap. Pound with a meat mallet to flatten to a somewhat even thickness. Remove the plastic wrap. Sprinkle the pork with salt and pepper and set aside.
Let the pork rest, then slice and serve: Remove from the oven. Tent the roast with foil and let it rest for 10 minutes. Remove the kitchen string and slice into 1/2-inch thick slices to serve. Save the pan drippings! Serve with pan drippings or use the pan drippings to make gravy. See How to Make Gravy .

Nutrition Facts : Calories 545 kcal, Carbohydrate 18 g, Cholesterol 182 mg, Fiber 2 g, Protein 62 g, SaturatedFat 7 g, Sodium 214 mg, Sugar 11 g, Fat 24 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 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

Ingredients

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

Tips:

To ensure even cooking, make sure the pork tenderloin is evenly sized. If necessary, trim the tenderloin or butterfly it open to create a more uniform shape.
Don't overstuff the tenderloin, as this can make it difficult to roll and secure. If you have extra stuffing, you can bake it separately in a small dish.
To prevent the stuffing from drying out, baste the tenderloin with melted butter or oil during roasting.
Roast the tenderloin until it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
Let the tenderloin rest for 10-15 minutes before slicing to allow the juices to redistribute.
Serve the tenderloin with your favorite sides, such as roasted root vegetables, mashed potatoes, or green beans.

Conclusion:

This roasted pork tenderloin filled with sun-dried cranberry stuffing is a delicious and elegant dish that is perfect for a special occasion. The pork is tender and juicy, the stuffing is flavorful and moist, and the roasted root vegetables add a touch of sweetness and earthiness. This dish is sure to impress your guests and will quickly become a favorite.