Cranberry-Stuffed Pork Tenderloin with Sage
Equipment
- 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.
Ingredients
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
Instructions
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.