{Pear and Cranberry} Stuffed Pork Tenderloin Recipe

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Looking for the perfect rustic Autumn dinner? This {Pear and Cranberry} Stuffed Pork Tenderloin Recipe will have you savoring all the flavors of fall!

One of my favorite week night meals this time of year is a tasty roast. Tenderloins cook very quickly so they are perfect when you need to get dinner on the table in a short amount of time.

You can easily make the stuffing the day before and have dinner on the table in 40 minutes. My Mom made this delicious Pear and Cranberry Stuffed Pork Tenderloin Recipe for our family dinner last week.

It was so tasty I was happy she made extra for leftovers the next day! The Pear and Cranberry Stuffing was the perfect combination of sweet and savory.

Even better…it’s gluten free so those of you with gluten intolerance issues can enjoy it too!

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{Pear and Cranberry} Stuffed Pork Tenderloin Recipe

Looking for the perfect rustic Autumn dinner? This {Pear and Cranberry} Stuffed Pork Tenderloin Recipe will have you savoring all the flavors of fall!

Course Main Course

Cuisine American

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings 8 people

Calories 595kcal

Author Nicole Crocker

Ingredients

• 2 teaspoons Olive oil
• 1/4 Cup Onions ,sliced
• 1/2 teaspoon Dried thyme
• 1/2 teaspoon Sage
• 2 Cloves Garlic ,minced
• 1/2 Cup Chicken stock
• 2 Pears ,peeled, cored and chopped
• 1/4 Cup Dried cranberries
• 1/4 Cup Apple juice
• 2 Boneless pork tenderloins ,butterflied and tenderized
• Salt and pepper to taste

Instructions

For the stuffing

• In a large skillet, heat the olive oil over medium-high heat. Add the onion, thyme, sage and garlic. Saute until the onions are tender, about 3 minutes. Stir in the stock, scraping up any browned bits from the pan bottom. Cook until the liquid is almost evaporated, about 5 minutes. Add the pears and cook, stirring often, until lightly browned, about 5 minutes. Stir in cranberries and apple juice and cook until liquid is absorbed, about 5 minutes. Remove from heat and cool to room temperature.

For the pork tenderloin

• Preheat the oven to 400 Degrees F.
• To butterfly your roast, slice down the center of tenderloin cutting about half way through. Spread meat open. Use a meat tenderizer to pound meat to about a 1/2 inch thickness. Season both sides of pork with salt and pepper. Spread stuffing down the center of the longest part of tenderloin leaving 2 inches of space on either end. Roll the roast up, jelly-roll fashion starting at the short side. Secure roast by tying twine around it at one inch intervals.Place roast on a rack in a roasting pan. Place in oven on center rack. Cook for 10 minutes then reduce temperature to 325. Cook for another 20 minutes or until internal temperature reads 140 Degrees F. Remove from oven. Let roast rest for 10 minutes. Remove twine and cut roast into slices to serve.

Nutrition

Calories: 595kcal | Carbohydrates: 12g | Protein: 94g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 295mg | Sodium: 278mg | Potassium: 1865mg | Fiber: 2g | Sugar: 8g | Vitamin A: 20IU | Vitamin C: 2.6mg | Calcium: 33mg | Iron: 4.6mg

I love how pretty this {Pear and Cranberry} Stuffed Pork Tenderloin Recipe looks when it’s sliced. It creates an impressive presentation that’s appetizing to the eyes as well as the taste buds!

Here are some other great family dinners to try:

Rolled Chicken Washington 

{Mom’s} Stuffed Meatloaf

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I will be sharing this recipe at the following link parties:

Wow us Wednesdays

Project Parade

Create it Thursday

Let’s Get Real

Foodie Fridays

Strut your Stuff

Savoury Sundays