This is a fly by the seat of my pants invention, inspired by a few different recipes, but totally my own. And it was sooo good. I am finally getting rid of the last of the Thanksgiving leftovers ( yah!!! freezer space!) and some dried cranberries that have been floating around my kitchen for a while. If you don’t have cranberries, use raisins or currants instead. You really need that bit of sweet to cut through all of the savory.
This is a great dish for company or maybe even a Valentine’s Day dinner. The tenderloin was $1.98/lb this week and the rest was practically free. If you don’t happen to have any dressing left in your freezer, feel free to use whatever you grocery store might have.
Stuffed Pork Tenderloin
1 pork tenderloin
1 cup of leftover cornbread dressing
1/3 cup dried cranberries
2 Tbsp. brown sugar
Salt & Pepper
Cotton kitchen twine
Preheat broiler. Place rack so that pork will be about 4 – 6 inches from the flame. ( Or you could grill)
Meanwhile, butterfly your tenderloin. Do not cut all the way through!
Cover with plastic wrap and pound with a mallet or rolling pin – dont use the teeth on your mallet – until about a 1/4 inch thick.
Mix dressing and cranberries together in a bowl. Sprinkle inside of meat with half of salt, pepper and brown sugar. Spread dressing mix in a thin layer ( thinner than what you see here). Make sure to leave about an inch around the edges.
Starting at the short end, roll the pork up fairly tight. Some stuffing will fall out, thats okay. With kitchen twine tie the roll up so that it looks something like this. Make sure you keep the seam side down and that the meat roll is secur. Sprinkle and rub with remaining seasonings and sugar.
Spray broiler pan lightly with cooking spray and place tenderloin under broiler. Cook until done, rotating often. Cooking times will vary. This one took about 30 minutes, but it was a pretty big tenderloin. Use a digital thermometer if you have one. Shove it into the middle of the roast and cook until at least 150 -155. Let it rest for 5 -10 minutes before slicing.
Ingredients
- 1 pork tenderloin
- 1 cup of leftover cornbread dressing
- 1/3 cup dried cranberries
- 2 Tbsp . brown sugar
- Salt & Pepper
- Cotton kitchen twine
Instructions
- Preheat broiler. Place rack so that pork will be about 4 - 6 inches from the flame. ( Or you could grill)Meanwhile, butterfly your tenderloin. Do not cut all the way through!Cover with plastic wrap and pound with a mallet or rolling pin - dont use the teeth on your mallet - until about a 1/4 inch thick.Mix dressing and cranberries together in a bowl. Sprinkle inside of meat with half of salt, pepper and brown sugar. Spread dressing mix in a thin layer ( thinner than what you see here). Make sure to leave about an inch around the edges.Starting at the short end, roll the pork up fairly tight. Some stuffing will fall out, thats okay. With kitchen twine tie the roll up so that it looks something like this. Make sure you keep the seam side down and that the meat roll is secur. Sprinkle and rub with remaining seasonings and sugar.Spray broiler pan lightly with cooking spray and place tenderloin under broiler. Cook until done, rotating often. Cooking times will vary. This one took about 30 minutes, but it was a pretty big tenderloin. Use a digital thermometer if you have one. Shove it into the middle of the roast and cook until at least 150 -155. Let it rest for 5 -10 minutes before slicing.
That looks soooo good!
Looks great! Thanks for following me!
This has serious drool factor. I want to go home now and try this!