If you're looking for a centerpiece that rivals turkey on Thanksgiving—or simply want something a bit different this year—this stuffed pork tenderloin with apple and cranberry filling might just become your new go-to. Juicy, tender pork tenderloin gets a sweet-savory boost from tart cranberries, sautéed apples, and aromatic herbs, all rolled up into an elegant roast that's easier to make than it looks. This dish delivers serious flavor with a gorgeous presentation, making it a great fit for both holiday dinners and cozy weekend meals. Whether you're experimenting with stuffed pork roast variations or expanding your pork tenderloin dinner ideas, this recipe hits the mark.
Thanksgiving Stuffed Pork Tenderloin with Apple and Cranberry Filling
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 You’ll need this for butterflying the pork tenderloin evenly. If you’re not confident, ask your butcher to do it.
Cutting board A large one gives you ample space to work with.
Large skillet For sautéing the stuffing ingredients.
Mixing bowl To combine the stuffing.
Kitchen twine Crucial for tying the tenderloin after stuffing. If you don’t have any, toothpicks can be used in a pinch.
Roasting pan or oven-safe skillet Either works well, especially if you want to make a pan sauce afterward.
Meat Thermometer This ensures the pork reaches a safe internal temperature without drying out.
For the Pork Tenderloin
- 1 boneless pork tenderloin about 1.5–2 pounds
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- Kitchen twine for tying
For the Stuffing
- 1 tablespoon unsalted butter
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 Granny Smith apple peeled, cored, and diced
- ½ cup dried cranberries
- ½ cup chopped walnuts or pecans optional for crunch
- 1 tablespoon fresh rosemary finely chopped (or 1 tsp dried)
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup fresh breadcrumbs from a rustic loaf
- ¼ cup chicken broth plus more if needed
Optional Glaze
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup or honey
Prepare the Filling
In a large skillet over medium heat, melt the butter and add chopped onion. Sauté for about 5 minutes, or until translucent. Add garlic and cook for another minute until fragrant.
Toss in the diced apple and cook for 3-4 minutes until slightly softened. Stir in the cranberries, nuts (if using), rosemary, thyme, cinnamon, salt, and pepper. Let everything cook for another minute, then remove from heat.
Add breadcrumbs and chicken broth to the pan, mixing until everything holds together loosely. It should be moist but not soggy—think stuffing consistency. Add more broth by the tablespoon if it's too dry. Set aside to cool slightly.
Butterfly and Season the Pork
Place your pork tenderloin on a cutting board. Use a sharp knife to butterfly it: slice horizontally down the length of the tenderloin, but don’t cut all the way through—leave about ½ inch attached. Open the tenderloin like a book and flatten it out with a meat mallet or the bottom of a heavy pan, aiming for an even thickness of about ¾ inch.
Season both sides generously with salt and pepper.
Fill and Roll
Spread the apple-cranberry filling evenly over the butterflied tenderloin, leaving a small border around the edges. Carefully roll the pork back up lengthwise like a jelly roll.
Secure the roll by tying it with kitchen twine at 1-2 inch intervals.
Sear the Pork
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork roll on all sides until golden brown—this helps lock in moisture and adds a beautiful crust.
Optional Glaze
If you’re using the maple-Dijon glaze, mix the two ingredients and brush the pork with half of it before it goes into the oven. Save the rest to glaze during the last 10 minutes of roasting.
Roast
Transfer the skillet (or place the pork in a roasting pan) to the oven. Roast for about 30–35 minutes, or until the internal temperature reads 145°F (63°C) in the thickest part.
Rest the pork for 10 minutes before slicing. This step helps redistribute the juices, keeping the meat tender and flavorful.
Pairings
This elegant stuffed pork tenderloin roast deserves equally cozy companions. Here are some serving suggestions to round out your meal:
- Side Dishes: Roasted sweet potatoes, garlic mashed cauliflower, or maple-glazed Brussels sprouts are excellent choices. A wild rice pilaf with herbs and cranberries also complements the stuffing beautifully.
- Sauces: A simple pan sauce made from the roasting juices or a drizzle of balsamic reduction can elevate each bite.
- Drinks: Try a medium-bodied red wine like Pinot Noir, or if you prefer white, a lightly oaked Chardonnay. For non-alcoholic options, a spiced apple cider or cranberry spritzer works wonderfully.
This dish also pairs well with Thanksgiving sides if you're serving it as a holiday centerpiece. Think stuffing, green beans, and even that classic cranberry sauce.
FAQs
1. Can I use pork loin instead of tenderloin?
Yes, but keep in mind that pork loin is thicker and takes longer to cook. If you’re exploring stuffed pork loin recipes oven-based, just adjust the cook time and use a thermometer to prevent overcooking. Also, pork loin tends to be a bit leaner, so don’t skip the glaze or sauce to keep it moist.
2. What’s the best apple to use?
Granny Smith apples are ideal because they hold up well during cooking and their tartness balances the sweetness of the cranberries. Honeycrisp or Braeburn are good alternatives if you prefer a sweeter profile.
3. Can I prepare this ahead of time?
Absolutely. You can assemble the stuffed pork tenderloin up to a day in advance and refrigerate it. Let it come to room temperature for about 30 minutes before roasting. This makes it perfect for Christmas pork tenderloin recipes or Thanksgiving prep when you’re juggling multiple dishes.
4. What’s the best way to use leftovers?
This is where leftover pork tenderloin recipes shine. Slice the pork thin for sandwiches, dice it for grain bowls or salads, or even chop it up and stir into risotto or pasta. It reheats beautifully if you keep it moist with a little broth or sauce.
5. Can I substitute the cranberries or nuts?
Definitely. Chopped dried apricots, raisins, or figs can be used instead of cranberries. For a nut-free version, just leave out the walnuts—pumpkin seeds or sunflower seeds can offer a bit of crunch without allergens.
