Blue Cheese and Cranberry Stuffed Pork Tenderloins
This elegant stuffed pork tenderloin recipe is perfect for fall entertaining. You can prep the dish ahead of time and simply bake it before serving.
Ingredients
- 2 tbsp butter
- 1 small onion chopped
- 1 tsp minced garlic
- 1 cup blue cheese crumbles
- 1/4 cup pecans chopped
- 1/4 cup dried cranberries chopped
- Several sprigs of fresh thyme or 1 tsp dried thyme
- 2 plain unmarinated pork tenderloins 1 package with 2 tenderloins inside
- Salt & Pepper
- 2 tbsp vegetable oil
Instructions
Prepare the Stuffed Pork Tenderloins
- In a small saucepan, melt the butter and saute' the diced onions and garlic until softened. Set aside to cool.
- In a medium bowl, stir together the onions with the blue cheese, cranberries, pecans, and thyme.
- Prepare the pork tenderloin by splitting it lengthwise leaving a 1/4 inch connecting piece. Open the pork like a book and pound flat with a mallet so the meat is even.
- Spread half of the blue cheese stuffing mix on each prepared tenderloin. Carefully roll each pork tenderloin and tie closed with cooking twine. Season the outside of the tenderloins with salt & pepper.
- The stuffed pork can now be covered and stored in the fridge for up to 24 hours or you can proceed directly to the cooking.
Cooking Instructions
- Preheat the oven to 400°F.
- While the oven is preheating, heat the vegetable oil over medium high heat in a large skillet. Add each tenderloin and brown on all sides, about 1-2 minutes per side.
- Place the tenderloins on a baking sheet and bake for 20 minutes or until the pork registers 160°F at it's thickest part.
- Remove from oven and tent with foil for 5 minutes to let the pork rest before slicing.