Recipe courtesy of Sargento Foods Inc.
Episode: Sargento
Cranberry, Apple and Sharp Cheddar Stuffed Pork Tenderloin
Total:
1 hr 20 min
Active:
1 hr
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 20 min
Active:
1 hr
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Stuffing:
  • 2 tablespoons butter
  • 1/2 medium onion, chopped 
  • 1 clove garlic, chopped 
  • 1/2 apple, peeled, cored and chopped 
  • Salt and pepper
  • 3/4 cup panko breadcrumbs 
  • 1 tablespoon chopped dried cranberries
  • 1 tablespoon chopped walnuts
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh sage
  • 1 sprig fresh thyme, chopped 
  • 2 tablespoons chicken broth or water 
  • 3/4 cup Sargento(R) Off the Block Fine Cut Shredded Sharp Cheddar Cheese 
Pork:
  • 2 pork tenderloins (about 1 pound 3 ounces each)
  • Salt and pepper
  • 1 tablespoon vegetable oil 

Directions

For the stuffing: Melt the butter in a saute pan over medium heat. Add the onions, garlic and apples and cook, stirring occasionally, until softened, about 10 minutes. Season with salt and pepper and remove from heat.

In a large bowl, mix the breadcrumbs, cranberries, walnuts, parsley, sage and thyme. Add the chicken broth and the onion mixture; mix well and allow to cool down before adding the cheese. Season with salt and pepper. (The stuffing should be fairly dry, as the breadcrumbs will absorb juices from the pork while cooking.)

For the pork: Preheat the oven to 375 degrees F.

Trim the tenderloins of silverskin and excessive fat. Cut a slit down the length of the tenderloins to form a cavity for stuffing; sprinkle inside and out with salt and pepper.

Fill the cavity with the stuffing ¿ approximately 4 ounces per loin; do not overstuff. Tie the tenderloins with butcher's twine.

Heat the vegetable oil in a large pan over medium heat. Add the stuffed tenderloins; sear on all sides until golden brown. Transfer the pan to the oven and cook until the pork reaches an internal temperature of 150 degrees F, 15 to 20 minutes.

Remove from the oven; let rest for 7 to 10 minutes. Remove the butcher's twine and slice the pork into medallions. Serve with your favorite starch and vegetables.

Categories:

IDEAS YOU'LL LOVE

Pork Loin with Cranberry Apple Stuffing

Pork Tenderloin with Apple Cider Reduction

Recipe courtesy of Aida Mollenkamp

Bobby's Whole Grain Apple Cranberry Stuffing

Recipe courtesy of Bobby Deen

Stuffed Tenderloin

Recipe courtesy of Alton Brown

Pork Tenderloin

Recipe courtesy of Robert Williamson III

Stuffed Roast Pork with Apple Gravy

Recipe courtesy of Siba Mtongana

Sausage, Apple and Pear Stuffing with Cranberries

Recipe courtesy of Kelsey Nixon

Vegetable Stuffed Pork Tenderloin en Croute with Creole Mustard Cream Sauce

Recipe courtesy of Emeril Lagasse

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Unwrapped

2pm | 1c

Unwrapped

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here