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Stuffed Pork Tenderloin with Apple Cranberry Stuffing

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Ingredients
  

For the Stuffing:

  • 1 6-ounce box stuffing mix
  • ¼ cup chicken broth (can substitute beef broth)
  • ¼ cup dried cranberries
  • 1/3 cup finely diced Honeycrisp apple
  • ¼ cup celery, finely diced
  • ¼ cup yellow onion, finely diced

For the Pork Seasoning:

  • 2 tsp. dried Rosemary
  • 2 tsp. dried Thyme
  • 2 tsp. dried Parsley
  • Salt and pepper, a dash of each

For the Pork:

  • 1 2-pound tenderloin
  • 2 tbsp. olive oil

Instructions
 

To prepare the stuffing:

  • repare the stuffing according to package instructions.
  • When finished cooking, add the remaining ingredients.
  • Turn off the heat, cover the pot and set aside.

To prepare the pork seasoning:

  • In a small bowl, combine the pork seasonings together and set aside.

To prepare the pork:

  • 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°F.

To sear the pork, bake and rest:

  • 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 pre-heated 350°F oven for about 40-45 minutes, the internal temperature of the pork should be 160°F.
  • When removed from oven, 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.

Notes

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.