Delight your taste buds with this Pear and Cranberry Stuffed Pork Tenderloin. The succulent pork is filled with a flavorful mixture of fresh cranberries, diced pears, and chopped pecans, creating a festive and impressive dish for any occasion.
Ingredients: 2 pork tenderloins about 1 pound each. Salt and black pepper to taste. 2 tablespoons olive oil. 1 cup fresh cranberries. 2 pears, peeled, cored, and diced. 1/2 cup chopped pecans. 1/4 cup chopped fresh parsley. 2 tablespoons honey. 1 teaspoon Dijon mustard. 1 teaspoon dried thyme. 1 teaspoon garlic powder.
Instructions: Before you start cooking, heat the oven to 375F 190C. Make a cut down the middle of each pork tenderloin that stops just short of the other edge. This will make a butterfly shape. Now open each one like a book. Put salt and black pepper on the inside of the pork tenderloins that have been butterfly-shaped. Put olive oil in a pan and heat it over medium-low heat. Put in the cranberries, pear chunks, and pecan pieces. Cook for about 5 minutes, or until the cranberries pop and the mixture gets a little softer. The Dijon mustard, honey, dried thyme, and garlic powder should all be mixed in. For another two minutes, cook until everything is well mixed. Spread the cranberry and pear stuffing out evenly on the side of each pork tenderloin that has been cut in half. Carefully roll up each tenderloin and tie it off with kitchen twine every inch. Before putting the stuffed pork tenderloins in the oven, make sure the oven is hot. Roast them for 25 to 30 minutes, or until the internal temperature reaches 145F 63C. Take the pork out of the oven and let it rest for 5 minutes before cutting it. Cut the stuffed pork tenderloin into rounds and serve with any cranberry and pear stuffing that's left over. Have fun with the tasty Pear and Cranberry Stuffed Pork Tenderloin!
Prep Time: 25 minutes
Cook Time: 25-30
rodrigo arenas carter
