Cranberry-Apple and Sage Stuffed Pork Tenderloin

Tender, juicy pork loin is rolled with a fragrant cranberry, apple, and sage stuffing, then brushed with a sweet-savory bacon jam glaze. Perfect for holiday dinners or any elegant winter gathering.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

Stuffing

2 cups ½-inch-cubed sourdough bread

½ cup walnut halves

1 tablespoon olive oil

1 small yellow onion, finely chopped

1 medium Granny Smith apple, cored and cut into ¼-inch cubes

¾ cup dried cranberries

½ teaspoon coarse kosher salt

¼ teaspoon ground black pepper

¾ cup chicken broth

2 tablespoons finely choppedItalian parsley

2 tablespoons finely chopped fresh sage

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Pork

1 (3-pound) boneless pork top loin roast

1 teaspoon coarse kosher salt

1 (11-ounce) jar Terrapin Ridge apple maple bacon jam

2 tablespoons Dijon mustard

2 tablespoons vegetable oil

6 to 8 large fresh sage leaves, plus additional for garnish

2 tiny red apples, halved and seared, for garnish

Directions

For stuffing, preheat oven to 350°F. Lightly spray a large rimmed baking pan with nonstick cooking spray; spread bread cubes in prepared baking pan. Bake for 10 to 15 minutes or until crisp, stirring halfway through, and adding walnuts to one side of the baking pan during the last 5 minutes. Walnuts should be lightly toasted. Remove from oven; cool completely.
Finely chop walnuts. Transfer walnuts and bread cubes to a bowl; set aside.
In a large skillet, heat olive oil over medium heat. Add onion and apple cubes. Cook for 4 to 5 minutes or until softened, stirring occasionally. Stir in walnuts and bread cubes, dried cranberries, salt, and pepper. Add chicken broth; gently stir until absorbed. Remove from heat; cool slightly. Stir in parsley and sage. Set stuffing aside.
For pork, line a large rimmed baking pan with foil. Place a wire rack in the pan and lightly spray with nonstick spray. Set aside.
To roll-cut the pork loin, place pork loin lengthwise on a cutting board. Using a sharp knife, make a ½-inch-deep lengthwise slit on one side of the roast, 1 inch parallel from the cutting board. Continue cutting, gently unrolling the roast at the same time. When completed, the roast should be rectangular and 1 inch thick. If thickness is uneven, place a large piece of plastic wrap on top of roast; lightly pound to an even thickness using the flat side of a meat mallet.
Sprinkle each side of pork with ½ teaspoon salt and ½ teaspoon pepper. Place pork, cut side up, on cutting board. Spread with stuffing mixture to within ½ inch of all edges. Starting from a long side, tightly roll up into a spiral. Tie pork together at 1-inch intervals using 7 to 8 pieces of kitchen string.
In a small saucepan, stir together bacon jam and Dijon mustard. Heat over medium-low heat until warm;
set aside.
Heat vegetable oil in a large skillet over high heat. Carefully sear rolled pork loin for 1 minute on each side or until lightly browned. Place pork, seam side down, on prepared rack in pan. Press 6 to 8 sage leaves on top of pork. Brush top and sides of pork roll with half of the bacon jam glaze, brushing sauce over sage leaves.
Roast pork at 350°F for 55 to 65 minutes or until stuffing in pork roll reaches 165°F and pork reaches 145°F, brushing with additional glaze halfway through.
Transfer pork to a clean cutting board. Loosely cover with foil; let rest for 15 to 20 minutes. To serve, slice pork and arrange on serving platter.
Garnish with additional sage and seared red apples, if desired.

Cranberry-Apple And Sage Stuffed Pork Tendrloin

Recipe Information

Ingredients

Stuffing

Pork

Directions

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Cranberry-Apple And Sage Stuffed Pork Tendrloin

Recipe Information

Ingredients

Stuffing

Pork

Directions

More Recipes

Related Categories