Description
This Christmas Stuffed Pork Tenderloin recipe is a festive, juicy, and crowd-pleasing main course perfect for holiday gatherings. It features a savory filling inside tender pork, roasted to perfection.
Ingredients
- 2 lbs pork tenderloin
- 4 oz Italian sausage, casing removed
- 1/2 cup dried cranberries
- 1/2 cup fresh breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C). Butterfly the pork tenderloin by slicing it lengthwise, being careful not to cut all the way through, and open it like a book. Lightly flatten with a meat mallet.
- In a skillet, heat 1 tablespoon olive oil over medium heat. Add Italian sausage and cook, breaking up with a spoon, until browned. Stir in garlic, then remove from heat.
- In a bowl, combine the cooked sausage, dried cranberries, breadcrumbs, parsley, and rosemary. Mix until well combined.
- Spread stuffing mixture over the flattened pork. Roll up tightly and secure with kitchen twine. Rub outside with remaining olive oil, salt, and black pepper.
- Place the stuffed tenderloin in a roasting pan. Roast for 35–40 minutes or until internal temperature reaches 145°F (63°C). Let rest for 10 minutes before slicing and serving.
Notes
- The recipe is forgiving; slight imperfections in stuffing or tying are acceptable.
- Leftovers can be stored in an airtight container in the fridge for 2-3 days and reheated.
- For gluten-free, use gluten-free breadcrumbs.
- Butterflying is easier with chilled pork.
- Tent leftovers loosely with foil while resting to keep warm without sogginess.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Main Courses
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370cal
- Sugar: 0g
- Sodium: 0mg
- Fat: 17g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 39g
- Cholesterol: 0mg
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