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Stuffed Pork Tenderloin

This stuffed pork tenderloin recipe makes a deliciously festive centerpiece for Thanksgiving or any special occasion! The pork tenderloin is filled with a sweet and savory stuffing of dried cranberries, diced apples, and fresh herbs, creating a beautiful harmony of flavors that perfectly complements the rich meat. This dish not only tastes wonderful but also looks stunning on the table, making it an elegant choice for entertaining.

Ingredients (for 4-6 servings):

• 1 large pork tenderloin (about 1½ - 2 lbs)
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 cup diced apple (such as Granny Smith)
• ½ cup dried cranberries
• ¼ cup diced onion
• 1 clove garlic, minced
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• ½ cup breadcrumbs
• ¼ cup chicken broth
• 1 tbsp Dijon mustard
• 1 tbsp butter
• Fresh parsley, for garnish

Instructions:

1. Butterfly the pork tenderloin by slicing it lengthwise down the middle, careful not to cut all the way through. Open it like a book and cover with plastic wrap. Pound with a meat mallet to an even thickness of about ½ inch. Season with salt and pepper.
2. In a skillet over medium heat, add olive oil. Sauté the onion and garlic until soft, about 3 min. Add the apple, cranberries, thyme, rosemary, and a pinch of salt and pepper. Cook for another 2-3 min., until the apples soften. Stir in breadcrumbs and chicken broth until the stuffing is moistened. Remove from heat.
3. Spread the stuffing evenly over the pork, leaving a small border around the edges. Starting from one side, carefully roll up the pork, securing it with kitchen twine at 2-inch intervals.
4. Preheat oven to 375°F (190°C). In an oven-safe skillet, melt butter over medium-high heat. Sear the pork on all sides until golden brown, about 2-3 min. per side.
5. Transfer the skillet to the preheated oven and roast for 25-30 min., or until the internal temperature reaches 145°F (63°C).
6. Let the pork rest for 5 min. before slicing. Garnish with fresh parsley and serve.