Pork Tenderloin Stuffed with Cranberries, Pecans & Rice
When it comes to culinary masterpieces that combine savory flavors with a delightful touch of sweetness, few dishes can rival the exquisite taste of Pork Tenderloin Stuffed with Cranberries, Pecans, and Rice. This recipe, adapted from the celebrated pages of Canadian Living Magazine, has become a favorite for those who appreciate the tender juiciness of pork paired with the rich flavors of cranberries and the crunch of pecans. The wonderful combination of dried cranberries and pecans melded with hearty rice not only enhances the taste of the pork but also creates a stunning centerpiece for any occasion, whether it’s a cozy family dinner or an elegant holiday gathering.
Description
This stuffed pork tenderloin is simply the best version you will ever taste. It features a beautifully tenderized pork tenderloin that is either stuffed or unstuffed—both methods yield delectable results. The stuffing made from a blend of brown and wild rice, enriched with cranberries and pecans, ensures that the tenderloin remains moist and flavorful, making each bite a truly memorable experience.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Servings: 6
- Category: Brown Rice
- Rating: ⭐️⭐️⭐️⭐️⭐️ (5/5 based on 2 reviews)
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | Cups low sodium beef broth |
| 2 | Cups cranberry juice |
| 3/4 | Cup cornstarch |
| 1/2 | Onion, finely chopped |
| 2 | Cloves garlic, minced |
| 1 | Teaspoon dried sage |
| 1 | Teaspoon pepper |
| 2 | Cups brown rice |
| 1 | Cup wild rice |
| 1 | Cup low sodium beef broth |
| 1/4 | Cup dried cranberries |
| 1/4 | Cup pecans, chopped |
| 1 | Egg |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 297.1 |
| Total Fat | 12.8 g |
| Saturated Fat | 3 g |
| Cholesterol | 110.1 mg |
| Sodium | 69.6 mg |
| Total Carbohydrates | 18.3 g |
| Dietary Fiber | 1.7 g |
| Sugars | 4 g |
| Protein | 26.6 g |
Instructions
-
Prepare the Stuffing:
Begin by heating 1 tablespoon of oil in a saucepan over medium heat. Once the oil is shimmering, add the finely chopped onion, minced garlic, dried sage, and pepper. Sauté these ingredients until they soften, which should take about 5 minutes, allowing the aromatics to infuse the oil and create a fragrant base. -
Cook the Rice:
Incorporate both the brown and wild rice into the saucepan, stirring them to ensure they are well-coated with the flavorful mixture of onions and garlic. Pour in 1 cup of low sodium beef broth and bring the mixture to a vigorous boil. Once boiling, reduce the heat to a low simmer, cover the saucepan, and let the rice cook until tender and all the liquid has been absorbed. This will take approximately 45 minutes, and you may want to stir occasionally to prevent sticking. -
Combine with Fruits and Nuts:
Once the rice is cooked, remove the saucepan from heat and add the dried cranberries and chopped pecans to the mixture. Fluff the rice gently with a fork to incorporate the cranberries and pecans evenly throughout the stuffing. Set this aside to cool slightly as you prepare the pork. -
Prepare the Pork Tenderloin:
Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature when the pork is ready. Meanwhile, take the pork tenderloin and trim any excess fat from its surface to promote even cooking and enhance flavor. Using a sharp knife, make a lengthwise cut into each tenderloin, slicing it halfway through to create a pocket. Carefully open the tenderloin like a book to prepare it for stuffing. -
Pound the Tenderloin:
To achieve an even thickness, place the opened tenderloin between sheets of plastic wrap. Using a meat pounder or a rolling pin, gently pound the pork to a generous 1/4-inch thickness. This technique not only makes the pork more tender but also allows for better stuffing distribution. -
Mix the Egg with the Stuffing:
Take the previously prepared stuffing and mix in 1 egg to bind the ingredients together. This will help the stuffing adhere to the tenderloin during cooking and ensure that each slice holds together beautifully. -
Stuff the Tenderloin:
Spoon half of the stuffing mixture down the center of each tenderloin. Ensure that the stuffing is evenly spread along the length of the pork to guarantee every bite is filled with flavor. Once the stuffing is in place, carefully fold the tenderloins over the stuffing, enclosing it completely. -
Secure the Tenderloins:
Use kitchen twine to tie the tenderloins at 1-inch intervals, tucking in the ends as you go. This step is essential to keep the stuffing inside while the pork cooks, so take your time to ensure it’s secure. -
Brown the Tenderloins:
In a large ovenproof skillet, heat 1 tablespoon of oil over medium-high heat. Once hot, add the stuffed tenderloins and sear them until they are beautifully browned on all sides. This step will take about 3-4 minutes per side and adds a rich, caramelized flavor to the exterior of the pork. -
Roast in the Oven:
Once browned, transfer the skillet directly into the preheated oven. Roast the tenderloins for approximately 25 minutes, or until the internal temperature reaches 145°F (63°C). The pork should be just a hint of pink in the center, ensuring it remains juicy and tender. -
Rest the Pork:
After roasting, remove the skillet from the oven and transfer the tenderloins to a cutting board. Tent the pork with aluminum foil and let it rest for about 10 minutes. This resting period allows the juices to redistribute, resulting in a more flavorful and moist pork tenderloin. -
Make the Sauce:
While the pork is resting, drain any excess fat from the skillet. Add the remaining 3/4 cup of low sodium beef broth and the cranberry juice to the skillet, bringing the mixture to a boil while scraping up any brown bits left behind from the pork. These bits are packed with flavor and will enhance your sauce. -
Thicken the Sauce:
In a small bowl, combine the cornstarch with 1 tablespoon of cold water, whisking until smooth. Slowly whisk this mixture into the boiling broth and cranberry juice. Continue boiling, stirring frequently, until the sauce thickens, which should take about 1 minute. -
Slice and Serve:
Once rested, cut the stuffed pork tenderloin diagonally into 1/2-inch slices. Arrange the slices on a serving platter and drizzle with the rich sauce you’ve just prepared. The combination of the tender pork, flavorful stuffing, and tangy sauce makes for a truly delightful dish that will impress any guest.
This Pork Tenderloin Stuffed with Cranberries, Pecans, and Rice is more than just a meal; it’s an experience that brings warmth and joy to your dining table. Whether enjoyed on a weeknight or during a festive gathering, this recipe is sure to become a beloved favorite in your household. Serve it alongside roasted vegetables or a fresh salad for a well-rounded and satisfying meal that everyone will rave about. Enjoy the flavors of this delicious dish, and make sure to share your culinary creation with friends and family, allowing them to indulge in the joy of great food, lovingly prepared.
