Festive Cranberry-Apple Pork Tenderloin

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It’s Christmas, so you want to wow your guests. Let this main course be the star of your holiday table.

Festive Cranberry-Apple Pork Tenderloin
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Festive Cranberry-Apple Pork Tenderloin

Recipe by The Cooking LawyerCourse: DinnerCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

45

minutes
Total time

1

hour 

15

minutes

Ingredients

  • 1 24 oz. pork tenderloin

  • 1/2 cup dried cranberries

  • 1 apple, diced

  • 1 leek, diced

  • 1/2 cup bread crumbs

  • 1/2 cup chicken broth

  • 1 tsp crushed dried rosemary

  • 2 TBS maple syrup

  • Non-stick cooking spray.

Directions

  • Preheat oven to 425 degrees.
  • Butterfly the pork loin to create a thin sheet. Pound the meat so that it is a flat and even as possible.
  • In saute pan, spray with non-stick cooking spray. Over low heat, saute the diced leeks until translucent.
  • Meanwhile add the remaining ingredients in a bowl and mix: dried cranberries, diced apple, bread crumbs, broth, rosemary, and maple syrup.
  • When the leeks are translucent, add to the stuffing mixture and mix well.
  • Add the stuffing to the pork loin. Create an even layer spread over the pork tenderloin.
  • Cut 10 pieces of cooking twine. Place over the baking dish you will be using to bake the pork spreading them out evenly so you can tie the meat.
  • Roll the pork and move to the baking sheet lined with strings. Tie each of the ten strings so that your pork is tightly wrapped for baking.
  • Bake at 425 for 15 minutes. Then lower heat to 350 degrees. Cook for another 15-20 minutes until meat thermometer reaches 145 degrees.
  • Let rest for 10 minutes before carving.