Roast turkey may be a tradition on Thanksgiving, but that is no reason to exclude other possibilities. Many families enjoy more than one entree at Thanksgiving by adding ham or salmon to the menu — but have you ever considered a moist, juicy Pork Tenderloin with Cranberry Stuffing? Oh my goodness, this one is a sure bet for any holiday meal. It is versatile and can be served anytime of the year, but it is a particular delight on Thanksgiving. After all, not everyone loves turkey, so it is nice if there is an alternative on the table for those non-turkey lovers.
Anyway, the cranberry stuffing reminds me of Thanksgiving and Christmas time. Pork Tenderloin with Cranberry Stuffing will have your family asking for seconds.
I want to thank my nephew for sharing this recipe! He just graduated from culinary school and this is one of the many recipes he created from a list of ingredients given to him by his instructor! Such a talented young man!
- 1 medium size pork tenderloin
- 3 cups of prepared stuffing
- ¾ cup of dried cranberries
- 3 cups of fresh spinach
- 1 T fresh thyme leaves or 1 t dried thyme
- 1 cup of white wine
- Salt and pepper to taste
- Tooth picks or butcher's string
- Preheat oven to 350*F.
- Prepare the stuffing according to the box or bag or from scratch according to your normal recipe.
- Mix cranberries into the stuffing.
- Hold the tenderloin and cut into the side ½ from the bottom. Continue cutting and unrolling it like a jelly roll. You want it to be flat and about ½ inch thick by the time you are finished cutting (see photo below for reference).
- Add a layer of spinach onto the tenderloin.
- Add a layer of stuffing and then another layer of spinach.
- Carefully roll the tenderloin up like a jelly roll.
- Secure with tooth picks (unless you have an extra pair of hands to help you), then wrap & tie with butcher's string.
- Place seam side down in an oven safe casserole dish or baking pan.
- Pour white wine over the tenderloin.
- Sprinkle with thyme, salt and pepper.
- Cover and bake at 350*F for 45 to 50 minutes.
- Use a meat thermometer to ensure an internal temperature of 145*F.
- Uncover and let rest for 5 minutes.
- Slice and serve.
Below is our photo montage to illustrate the steps for creating a Pork Tenderloin with Cranberry Stuffing:
This recipe is part of the 7 Days of Homemade Thanksgiving Recipes with the Homestead Blogger’s Network.
See all the incredible entree recipes below and follow Homestead Blogger’s Network to see ALL the amazing recipes!
Kathy is a Licensed Massage Therapist who thrives on making people feel better. She has a good understanding of the human body, its pains, aches, and ills and she knows there is more than one way to ease or even eliminate them. It doesn’t have to be pills, procedures, or surgeries. Sometimes just a little TLC, knowledge of some pressure points, and simple, natural remedies can do more good than any prescription. Kathy also has found a passion for organic gardening, growing her own herbs & medicinals, and creating recipes from her garden. Other interests include living a healthy life style, hiking, canoeing, riding her quad, and spending quality time with her family and friends.