Stuffed Pork Tenderloin

Fresh pork tenderloin is stuffed with our Cranberry Stuffing and roasted at a high temperature.


1 Fresh Pork Tenderloin (approximately 1.5 lbs)

1 1/2 – 2 cups Boston Salads Cranberry Stuffing

Salt, Pepper

Olive Oil

Dried Thyme


  1. Preheat the oven to 450 degrees & prepare a rimmed baking sheet with a piece of parchment paper
  2. Using a sharp knife trim off the silver fat and then cut down the length of the tenderloin to open it like a book, but do not cut all the way through.
  3. Using a mallet pound the pork so that it is about 1/3"-1/2" thick
  4. Season the inside of the pork with salt and pepper.
  5. spread the stuffing on the inside of the pork tenderloin and then wrap up the sides of the meat to surround the stuffing.
  6. There are two methods to holding the meat together: you can use toothpicks and pierce through the ends or kitchen twine to encircle the tenderloin every 2 inches.
  7. Place the stuffed tenderloin seam-side down on the parchment lined baking sheet.
  8. Brush the top of the pork with the olive oil and sprinkle with salt, pepper, and dried thyme.
  9. Roast in the center of the oven for approximately 25-30 minutes. Test with an instant-read thermometer until it reaches 145 degrees. If you prefer the meat to be more browned on the top, you can place it under a broiler for 2-3 minutes.
  10. Allow meat to rest for 5-10 minutes, remove toothpicks or kitchen twine and slice for serving.
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