Pork Tenderloin With Cranberry Stuffing

Recipe by Irmgard
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the stuffing, melt the butter in a large saucepan and saute the onion until tender but do not brown.
  • Stir in the cranberries, celery seed, sage, thyme and allspice.
  • Add the breadcrumbs and stir until evenly mixed.
  • Season with salt and pepper.
  • Cut the tenderloins lengthwise but do not cut right through.
  • The meat should open like a book.
  • Pound lightly with a cleaver or rolling pin to flatten slightly.
  • Spread the stuffing on one side of the meat, fold the other side over the stuffing and tie with cotton string.
  • Place the meat on a rack in a roasting pan.
  • Rub with butter.
  • Bake in a preheated 325 degree F oven for 20 to 30 minutes to the pound for approximately 1 hour.
  • Baste several times with the pan juices.
  • Let stand for 10 minutes before serving.
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