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Pork Tenderloin with Cranberry & Walnut Stuffing

15 minutes Cook time 25 minutes Prep time 4 servings



In The Oven

  1. Place oven rack in middle position. Preheat oven to 190°C (375°F).
  2. Heat 15 mL (1 tbsp.) both oil and butter in a large oven-safe skillet over medium-high heat. Brown tenderloins on all sides for 4 to 5 minutes. Set aside on a plate.
  3. Combine cranberries, walnuts, bread crumbs, tarragon and 15 mL (1 tbsp.) Triple Sec in a bowl. Set aside.
  4. On a work surface, cut tenderloins lengthwise without cutting all the way through to create pockets. Fill pockets with cranberry mixture. Close with twine and return tenderloins to skillet.
  5. Bake for 6 to 8 minutes. Transfer to a plate and cover with foil. Let stand for 10 minutes.
  6. Meanwhile, deglaze skillet with orange juice and remaining Triple Sec. Reduce to two-thirds. Remove from heat, add remaining oil and season to taste. Slice tenderloins and serve with warm dressing.

Nutritional value (per serving)

  • 431 calories
  • 24 g of protein
  • 28 g of fat
  • 15 g of carbohydrates
  • 1 g of fibre
  • 10 g of sugar
  • 246 mg of sodium
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