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Pork Tenderloin Stuffed With Cranberries, Pecans & Rice

The aroma alone takes me back to crisp autumn evenings, the scent of woodsmoke mingling with the sweet tang of cranberries. This recipe isn’t just about food; it’s about family gathered around a warm table, the soft glow of candlelight dancing on happy faces. My grandmother used to make a similar dish every Thanksgiving, and the warmth and joy it brought are forever etched in my memory. It’s a dish that speaks of comfort, celebration, and the simple pleasure of sharing a delicious meal.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 6
Dietary Type: Gluten-Free (if using gluten-free broth/juice)

Ingredients

For the Pork Tenderloin:

2 (12 ounce) pork tenderloins
2 teaspoons vegetable oil
¾ cup low sodium beef broth
½ cup cranberry juice (or blend)
2 teaspoons cornstarch

For the Stuffing:

1 teaspoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried sage
¼ teaspoon pepper
¼ cup brown rice
¼ cup wild rice
1 cup low sodium beef broth
⅓ cup dried cranberries
¼ cup chopped pecans
1 egg

Equipment Needed

Saucepan
Large Ovenproof Skillet
Plastic Wrap
Meat Pounder or Rolling Pin
String (for tying)

Instructions

Prepare the Stuffing: In a saucepan, heat 1 teaspoon of vegetable oil over medium heat. Add the chopped onion, minced garlic, dried sage, and pepper. Fry until the onion is softened, about 5 minutes. Stir frequently to prevent burning.
Cook the Rice: Add the brown rice and wild rice to the saucepan. Stir to coat the rice with the oil and spices.
Simmer the Rice: Pour in 1 cup of low sodium beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan, and simmer until the rice is tender and the liquid is absorbed, approximately 45 minutes. Check periodically to ensure the rice isn’t sticking to the bottom of the pan.
Add Cranberries and Pecans: Once the rice is cooked, add the dried cranberries and chopped pecans. Fluff the mixture with a fork to combine all the ingredients evenly. Let the stuffing cool slightly.
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Pork Tenderloin: Trim any excess fat or silver skin from the pork tenderloins.
Butterfly the Tenderloins: Make a lengthwise cut in each tenderloin, cutting about halfway through. Open the tenderloins like a book, creating a flat surface for the stuffing.
Pound the Tenderloins: Place the opened tenderloins between two sheets of plastic wrap. Using a meat pounder or rolling pin, pound the pork to a generous ¼-inch thickness. This ensures even cooking and helps to create a pocket for the stuffing.
Incorporate the Egg: Mix the egg into the cooled stuffing. This helps bind the stuffing together and prevents it from falling out during cooking.
Stuff the Tenderloins: Spoon half of the stuffing lengthwise down the center of each flattened tenderloin.
Fold and Tie: Fold up the tenderloins around the stuffing, enclosing it completely.
Secure with String: Tie the stuffed tenderloins with kitchen string at 1-inch intervals, tucking in and securing the ends to prevent the stuffing from spilling out.
Brown the Tenderloins: In a large ovenproof skillet, heat 2 teaspoons of vegetable oil over medium-high heat. Brown the tied tenderloins on all sides, searing them to create a flavorful crust.
Roast in the Oven: Place the skillet with the browned tenderloins in the preheated oven. Roast until just a hint of pink remains inside and the juices run clear when pierced with a fork, about 25 minutes. The internal temperature should reach 145°F (63°C). Use a meat thermometer for accuracy.
Rest the Pork: Transfer the roasted tenderloins to a cutting board and tent loosely with foil. Let them rest for 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Prepare the Sauce: While the pork is resting, drain off any fat from the skillet. Add ¾ cup of low sodium beef broth and ½ cup of cranberry juice to the skillet. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan. These browned bits add depth and flavor to the sauce.
Thicken the Sauce: In a small bowl, combine 2 teaspoons of cornstarch with 1 tablespoon of cold water to create a slurry. Whisk the cornstarch slurry into the boiling sauce in the skillet. Continue to boil, stirring constantly, until the sauce thickens to your desired consistency, about 1 minute.
Slice and Serve: Cut the rested pork diagonally into ½-inch slices. Serve the sliced pork with the cranberry-pecan sauce spooned over the top.

Expert Tips & Tricks

Don’t Overcook: Pork tenderloin dries out easily. Use a meat thermometer to ensure it reaches a safe internal temperature without becoming tough. Aim for 145°F (63°C) and let it rest.
Spice It Up: Add a pinch of red pepper flakes to the stuffing for a subtle kick.
Make-Ahead Option: The stuffing can be made a day ahead of time. Store it in an airtight container in the refrigerator. Bring to room temperature before stuffing the pork.
Herb Variations: Experiment with different herbs in the stuffing. Rosemary or thyme would be excellent additions.
Securing the Stuffing: If you’re having trouble keeping the stuffing inside, try using toothpicks in addition to the string to hold the tenderloin together during cooking. Remember to remove the toothpicks before serving!

Serving & Storage Suggestions

Serve the sliced, stuffed pork tenderloin immediately with the cranberry-pecan sauce. It pairs well with roasted vegetables like Brussels sprouts or sweet potatoes, or a simple green salad.

Storage: Leftover pork tenderloin should be stored in an airtight container in the refrigerator. It will last for 3-4 days.

Reheating: To reheat, gently warm the sliced pork in a skillet over low heat with a little extra broth or sauce to prevent it from drying out. You can also reheat it in the oven at 300°F (150°C) covered with foil. Microwave reheating is also possible, but it can make the pork slightly tougher.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	N/A
Total Fat	15g	N/A
Saturated Fat	3g	N/A
Cholesterol	110mg	N/A
Sodium	70mg	N/A
Total Carbohydrate	18g	N/A
Dietary Fiber	2g	N/A
Sugars	4g	N/A
Protein	27g	N/A

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Ensure all ingredients, particularly the beef broth and cranberry juice, are certified gluten-free.
Nut-Free: Omit the pecans from the stuffing. Consider adding chopped dried apricots or sunflower seeds for texture.
Vegetarian/Vegan Adaptation: While this recipe is centered around pork, a similar stuffing could be used inside large portobello mushrooms for a vegetarian or vegan main course. Use vegetable broth instead of beef broth and omit the egg, adding a tablespoon of flaxseed meal mixed with 3 tablespoons of water as a binder.
Seasonal Variation: Use fresh cranberries instead of dried cranberries when in season. You might need to adjust the amount of sugar in the sauce depending on the tartness of the fresh cranberries.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of rice?
A: Yes, you can substitute the brown and wild rice with other types of rice such as basmati or jasmine rice. Keep in mind that cooking times may vary.

Q: How do I know when the pork is cooked through?
A: The best way to check for doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the tenderloin, avoiding the stuffing. The pork should reach an internal temperature of 145°F (63°C).

Q: Can I prepare the pork tenderloin ahead of time?
A: While the stuffing can be prepared in advance, it’s best to cook the pork tenderloin just before serving for optimal tenderness and flavor.

Q: My stuffing is too dry. What can I do?
A: Add a tablespoon or two of broth or water to moisten the stuffing. Mix well before stuffing the pork.

Q: Can I freeze the leftover pork tenderloin?
A: Yes, you can freeze leftover pork tenderloin. Wrap it tightly in plastic wrap and then in foil, or place it in an airtight freezer container. It will last for up to 2-3 months in the freezer. Thaw overnight in the refrigerator before reheating.

Final Thoughts

This Pork Tenderloin Stuffed With Cranberries, Pecans & Rice is a show-stopping dish that’s surprisingly easy to make. The combination of savory pork, sweet cranberries, and crunchy pecans creates a symphony of flavors that will delight your taste buds. Don’t be afraid to get creative with the stuffing ingredients and tailor the recipe to your own preferences. I encourage you to try this recipe and share your creations with friends and family. Perhaps serve it with a glass of crisp Pinot Noir to complete the experience. Happy cooking!

Pork Tenderloin Stuffed With Cranberries, Pecans & Rice Recipe