Cranberry Stuffed Pork Tenderloin

These savory spirals are relatively easy and make a beautiful and delicious impression on your guests.

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  • Makes: 24 servings
  • Prep: 35 mins
  • Roast: 25 mins 425°F
  • Stand: 10 mins

Cranberry Stuffed Pork Tenderloin

Directions

  1. For stuffing, in a small saucepan bring port just to boiling. Remove from heat. Stir in raisins, cranberries, apricots, and apple pie spice. Cover and let stand 15 minutes. Transfer mixture to a food processor. Cover and process 10 to 15 seconds or until coarsely ground.
  2. Meanwhile, preheat oven to 425 degrees F. Trim fat from meat. Make a lengthwise cut down the center of each tenderloin, cutting almost to, but not through, the other side. Spread open. Using a meat mallet, flatten each tenderloin between two pieces of plastic wrap until slightly less than 1/2 inch thick.
  3. Spread stuffing over meat portions to within 1/2 inch of the edges. Starting from a long side, roll up each portion into a spiral. Tie at 2-inch intervals with 100-percent-cotton kitchen string. Sprinkle rolls with salt and pepper. Place rolls on a rack in a shallow baking pan.
  4. Roast, uncovered, 25 to 30 minutes or until the temperature of the meat reaches 155 degrees F. Cover loosely with foil; let stand 10 minutes before slicing. (The temperature of the meat will rise 5 degrees F while it stands.)
  5. Remove string. Cut rolls into 1/2-inch slices. Serve warm. If desired, serve in rolls with mustard.

From the Test Kitchen

Make-Ahead Directions:

Prepare as directed, except do not slice meat rolls. Wrap each roll in plastic wrap and chill up to 48 hours. Cut into 1/2-inch-thick slices before serving.

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Nutrition Facts (Cranberry Stuffed Pork Tenderloin)

  • Per serving:
  • 80 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 21 mg chol. ,
  • 66 mg sodium ,
  • 10 g carb. ,
  • 1 g fiber ,
  • 8 g sugar ,
  • 7 g pro.
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