Featured Chef / Family Recipes
Cranberry, Apple & Sharp Cheddar Pork Tenderloin
Prep Time: 15 min | Cook Time: 45 min | Servings: Six | Calories: 373
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Prep Time
15 min
Cook Time
45 min
Servings
Six
Calories
373
You can never go wrong with this pork tenderloin that’s roasted with a stuffing made from tons of fresh herbs and spices, Sargento® Shredded Sharp Cheddar Cheese - Fine Cut and sweet notes from cooked apple and dried cranberries. Once everything has baked to perfect tenderness, each bite will be filled with juicy and savory flavor.
Ingredients
- 2 Tbsp. butter
- ½ cup finely chopped onion (1/2 medium onion)
- 1 clove garlic, finely chopped
- ½ firm apple, peeled, cored and chopped
- Salt and pepper
- ¾ cup panko breadcrumbs
- 1 Tbsp. chopped dried cranberries
- 1 Tbsp. chopped walnuts
- 1 tsp. chopped fresh sage
- 1 tsp. chopped fresh parsley
- 1 sprig fresh thyme, chopped
- 2 Tbsp. chicken broth or water
- ¾ cup (3 oz.) Sargento® Shredded Sharp Cheddar Cheese - Fine Cut
- 2 pork tenderloins (approx 1 lb. 3 oz. each)
- 1 Tbsp. vegetable oil
Directions
- Melt butter in skillet over medium heat. Add onion, garlic and apple and cook over medium heat until softened (approx. 10 minutes), stirring occasionally. Season with salt and pepper and remove from heat.
- Mix breadcrumbs, cranberries, walnuts and herbs in large bowl. Stir in chicken broth and onion mixture. When cool, add cheese. Season with salt and pepper. Mixture should be fairly dry as the stuffing will absorb juices from the pork while cooking.
- Heat oven to 375 degrees F.
- Cut a slit down the length of each tenderloin to form cavity. Season inside and outside with salt and pepper. Fill cavities with stuffing and tie with butcher string.
- Heat oil in large skillet with ovenproof handle over medium heat and brown tenderloins on all sides. Transfer skillet to oven and cook 20 minutes or until pork reaches an internal temperature of 160 degrees F.
- Remove from oven and allow to rest for 10 minutes. Cut off string and slice pork into medallions.
- Tip: Granny Smith, Fuji or Gala apples are good choices. Stuffing can also be used with pork chops or chicken breast.
