Imagine cutting into a perfectly roasted pork tenderloin and revealing a stunning, creamy cranberry filling that erupts with flavor in every single bite. This isn't just another dinner recipe - this is a culinary adventure that transforms an ordinary weeknight meal into a gourmet experience that will have your family and guests begging for seconds. With a perfect balance of creamy, spicy, and sweet elements, this Stuffed Pork Tenderloin with Spicy Cranberry Sauce is about to become your new favorite showstopper dish.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pork tenderloin
- 100g cream cheese
- 50g dried cranberries
- 1 tsp chili flakes
- Salt
- Black pepper
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C). Remove the pork tenderloin from refrigeration and let it rest at room temperature for 15 minutes.
- Using a sharp knife, butterfly the pork tenderloin by cutting lengthwise, being careful not to cut completely through. Open the tenderloin flat like a book.
- In a mixing bowl, combine softened cream cheese, chopped dried cranberries, and chili flakes. Mix thoroughly to create a uniform stuffing.
- Season the inside of the butterflied tenderloin with salt and black pepper. Spread the cream cheese and cranberry mixture evenly across the opened surface.
- Carefully roll the tenderloin back together, securing the stuffing inside. Tie with kitchen twine at 1-inch intervals to maintain shape.
- Rub the exterior of the tenderloin with olive oil, then season generously with salt and black pepper.
- Heat an oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until golden brown, approximately 2-3 minutes per side.
- Transfer the skillet with the tenderloin directly into the preheated oven. Roast for 20-25 minutes or until internal temperature reaches 145°F (63°C).
- Remove from oven and let the meat rest for 10 minutes before slicing. This allows juices to redistribute, ensuring a moist and tender result.
- Remove kitchen twine, slice into medallions, and serve with additional spicy cranberry sauce if desired.
Tips
- Temperature is Key: Always let your pork tenderloin rest at room temperature for 15 minutes before cooking to ensure even cooking.
- Butterfly with Precision: Use a sharp knife and take your time when butterflying the tenderloin to create an even surface for stuffing.
- Don't Overcrowd the Skillet: When searing, ensure the tenderloin has enough space to brown evenly without steaming.
- Invest in a Meat Thermometer: This is crucial for achieving the perfect 145°F internal temperature without overcooking.
- Resting is Crucial: Always let the meat rest for 10 minutes after cooking to allow juices to redistribute, ensuring a moist and tender result.
- Make Extra Stuffing: Consider preparing extra cream cheese and cranberry mixture as a side spread or dipping sauce.
Nutrition Facts
Calories: kcal
Carbohydrates: 11g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
