When it comes to holiday feasting, this cranberry-stuffed pork tenderloin with sage is the kind of dish that makes you put your fork down just to appreciate the moment. It’s savory, sweet, and earthy all in one elegant bite. The juicy pork is butterflied and filled with a flavorful stuffing of dried cranberries, fresh sage, sautéed aromatics, and breadcrumbs, then rolled and roasted to golden perfection. Whether you’re on the hunt for impressive christmas meats main dishes or simply need new pork tenderloin dinner ideas, this dish is one to remember—and one your guests won’t stop talking about.
Cranberry-Stuffed Pork Tenderloin with Sage
Prep Time 25 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine American
Sharp chef’s knife For butterflying the pork tenderloin. A boning knife also works well if you have one.
Cutting board Preferably a large one to accommodate the tenderloin when butterflying and stuffing.
Skillet A 10-inch skillet for sautéing the onion, garlic, and sage.
Mixing bowl To combine the stuffing ingredients.
Baking dish or roasting pan A 9x13-inch dish works great.
Kitchen twine Crucial for tying up the rolled pork and keeping everything secure.
Meat Thermometer Ensures accurate doneness—pork should hit 145°F internally.
Aluminum foil To tent the meat while resting and to prevent over-browning if needed during roasting.
For the Pork and Stuffing
- 1 1.5 to 2 lb pork tenderloin, trimmed
- 1 tablespoon olive oil plus more for brushing
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/2 cup dried cranberries roughly chopped
- 3/4 cup fresh breadcrumbs preferably from day-old rustic bread
- 1/4 cup chicken broth plus more if needed
- 2 tablespoons chopped fresh sage or 1 tablespoon dried
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Kitchen twine for tying
Optional Glaze
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon balsamic vinegar
Preheat and Prepare
Preheat your oven to 375°F (190°C). Lightly oil a baking dish or line it with parchment paper for easier cleanup.
Sauté the Aromatics
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and chopped sage, cooking for another minute until fragrant.
Make the Stuffing
Transfer the sautéed mixture to a bowl. Stir in the chopped dried cranberries and breadcrumbs. Pour in the chicken broth and mix until the stuffing is moistened but not soggy. Season with salt and pepper. Set aside to cool slightly.
Butterfly the Pork
Place the pork tenderloin on a cutting board. Using a sharp knife, make a lengthwise cut down the center, being careful not to cut all the way through. Open it up like a book. If necessary, pound the pork lightly to an even thickness (about ½ inch) using a meat mallet or rolling pin.
Fill and Roll
Spoon the stuffing mixture evenly down the center of the pork. Roll the tenderloin tightly from one side to the other, keeping the stuffing inside. Secure the roll with kitchen twine every 1-2 inches.
Sear (Optional but Recommended)
Heat a little oil in a large oven-safe skillet or pan over medium-high heat. Sear the pork roll on all sides for about 1-2 minutes per side until lightly browned. This step locks in flavor and gives a beautiful crust.
Roast the Pork
Place the seared pork in your prepared baking dish. If using the glaze, mix the Dijon mustard, maple syrup, and balsamic vinegar in a small bowl, and brush it generously over the pork.
Roast in the oven for 35–40 minutes or until the internal temperature reaches 145°F in the thickest part.
Rest and Serve
Remove the pork from the oven and tent loosely with foil. Let it rest for 10 minutes before slicing into medallions. This allows the juices to redistribute, keeping your cranberry stuffed pork loin moist and flavorful.
Pairings
This pork tenderloin is rich yet balanced, making it perfect with both classic and creative side dishes. Here are some pairings that elevate it into a full holiday meal:
- Roasted Butternut Squash or Sweet Potatoes: Their natural sweetness echoes the cranberries in the stuffing.
- Garlic Mashed Potatoes: Creamy and hearty, a great counterpoint to the herbal pork.
- Brussels Sprouts with Bacon: Earthy, crispy, and festive.
- Cranberry Sauce: For an extra punch of tart and sweet on the side.
- Green Beans Almondine: Fresh and crisp, they add texture and color.
- Dry white wine or hard apple cider: Pairs beautifully with pork and cranberries.
This recipe isn’t just a winner for Thanksgiving pork loin or Christmas meal ideas—it works year-round when you want to impress with minimal stress.
FAQs
1. What’s the best cut of pork for stuffing—tenderloin or loin?
Both work, but pork tenderloin is leaner and more delicate, making it perfect for quick roasting and stuffing. Pork loin is thicker and may take longer to cook. For this recipe, stick with tenderloin to keep things tender and elegant.
2. Can I use fresh cranberries instead of dried?
Fresh cranberries are too tart and may release too much moisture into the stuffing. Dried cranberries offer the right balance of sweetness and texture, essential for stuffed pork tenderloin recipes in oven.
3. Can I make this ahead of time?
Yes! You can assemble the stuffed pork up to a day ahead. Wrap it tightly in plastic wrap and refrigerate. Let it sit at room temp for about 30 minutes before roasting.
4. What other herbs can I use besides sage?
If sage isn’t your thing, try fresh thyme, rosemary, or a blend of herbs like poultry seasoning. They all complement the cranberry-pork combo well.
5. Is this suitable for Christmas or Thanksgiving dinners?
Absolutely. This recipe is one of the best pork tenderloin recipe options for holiday entertaining. It’s become a go-to for both Christmas meats main dishes and thanksgiving pork tenderloin menus. It feels special without being overly complicated.
