Thursday, November 11, 2021

Pork Tenderloin with Dried Cranberry Stuffing

It's time for the Improv Cooking Challenge.  And this month, the challenge, should we care to accept it, was to use Cranberries and Meat together in a dish.   

Pork Tenderloin with Dried Cranberry Stuffing

I participate in this when I get an idea for a new recipe and this month, I had one.  

An idea that is, for a little twist on a stuffed Pork Tenderloin.   

It was a good one, BTW.  Idea that is and the pork, well, I would keep patting myself on the back on how good it tasted, but I'm scared I would dislocate my shoulder. 

Filling for Pork Tenderloin with Dried Cranberry Stuffing
and stuffed in the pork

Pork Tenderloin with Dried Cranberry Stuffing

Here it is in the pan, browning a little.  My sister gave me this idea, she does it with a pork loin.  This means you get that lovely caramelized taste without cooking it to death in the oven.

Pork Tenderloin with Dried Cranberry Stuffing

I didn't do a great job of trussing it up, too much filling, but oh so worth it.

Can you see how moist the meat is?  I know, not the greatest picture but the taste.  So darn good. 

Pork Tenderloin with Dried Cranberry Stuffing
I think this is a perfect dish to make for someone special, yourself, during the holiday season.  Pouring the pan juices over it, while it's resting also helps to keep the meat moist.

I basically used a few items I had on hand, which was good, and have to say WOW!!!! the meat came out moist and tender and the filling, well, can I just say it was amazing.

Pork Tenderloin with Dried Cranberry Stuffing

Pork Tenderloin with Dried Cranberry Stuffing

Yield: 2 Servings
Author: Sid's Sea Palm Cooking -
Prep time: 2 HourCook time: 30 MinTotal time: 2 H & 30 M
This a fabulous take on making a pork tenderloin. Serve with some veggies and you have a company worthy meal.


  • Pork Tenderloin
  • 1/2 cup dried cranberries
  • 4 tablespoons Grand Marnier or 1 tablespoon Grand Marnier with 3 tablespoons orange juice
  • 1/2 apple - chopped
  • 1/4 cup red onion - diced
  • 1 thick slice sourdough or artisan bread cut into cubes
  • 1-2 tablespoons butter
  • String or skewers


    1. Preheat oven to 350 degrees and prepare a small oven safe roasting pan by spraying with a non stick baking spray.
    2. Soak the dried cranberries in the Grand Marnier or mix of Grand Marnier and orange juice for several hours to re-hydrate the cranberries. Do not drain.
    3. Using a sharp knife cut the tenderloin almost in half, lengthwise, butterflying it. Set aside.
    4. In a large pan, melt the butter and saute the red onion until soft, then add the diced apples and the bread. Let the bread get a little color on it and then add the cranberries with the liquid. Stir together and then cover the pan and turn the heat off. Let sit until lukewarm.
    5. Position the string along the bottom of the pork, getting ready to tie it up.
    6. Spread the stuffing evenly along the cut edge of the tenderloin and bring the string up around the pork to tie it off.
    7. Melt 1 tablespoon butter in the same pan the stuffing was cooked in and brown the tenderloin. Turning it evenly if you can.
    8. Place on a greased roasting pan, and roast at 350-375 degrees for about 20 -30 minutes or until a thermometer registers 170 degrees when poked into the meat.
    9. Remove from oven and cover with some foil to let rest for 10-15 minutes. Before carving pour any juices in the pan over the pork. Serve with oven roasted potatoes or your choice of vegetable.


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     Improv Cooking Challenge

    Cranberries & Meat

    Sidsel Munkholm - Author
    Sidsel Munkholm - Author

    Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


    1. It looks perfectly cooked and the stuffing looks amazing as well. I often add dried cranberries, dried cherries or raisins to my stuffing.

      1. I love the extra pop of dried fruit in my stuffing as well. Whether it's for this little pork tenderloin or a chicken or turkey or stuffing just because. Wink...


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