Stuffed Pork Tenderloin with Chestnuts and Cranberries

Stuffed pork tenderloin is the perfect centerpiece for a special occasion main dish. This great recipe transforms a juicy pork loin into a show-stopping meal, ideal for the holiday season. The mix of chestnuts, lemon zest, and cranberries gives the meat a festive flavor, while a touch of cognac adds depth to the gravy. The boneless pork loin ensures a tender bite every time, making it a standout that's ideal for a dinner party. This could easily become your new signature dish with its rich and layered flavors.

This stuffed pork tenderloin recipe is a dinner party star for several reasons.

First, its presentation is undeniably impressive.

The rich stuffing peeking out from the juicy pork tenderloin promises a flavorful experience, making it a conversation starter at the table.

Second, the harmonious blend of chestnuts, cranberries, and lemon zest offers a festive and gourmet taste, ensuring your guests will be talking about this dish long after the party ends.

Lastly, the recipe's versatility is a bonus for any host. While pork tenderloin is a crowd-pleaser, the same stuffing and preparation method can be applied to turkey or veal.

This adaptability means you can cater to various preferences or switch things up for different occasions.

Whether you stick to pork or venture into turkey or veal, this recipe guarantees a memorable main dish for your dinner party.

For more pork roasts, you can find pork tenderloin with sweet apples, pulled pork and porchetta alla Romana.

To find out more about pork cut or meat, their name in French and Italian, and how to cook them, you can read the article: Pork Cuts Names And How to Cook Them

Ingredients

Lean pork Tenderloin: The star of the dish, a boneless pork tenderloin or loin, ensures a tender and juicy result. You can also choose turkey or veal as alternatives depending on your preference or your guests.

For the Stuffing:

• Chestnuts: These add a nutty and slightly sweet flavor, complementing the meat beautifully.
• Dried cranberries: Their tartness balances the richness of the other ingredients, adding a burst of color and flavor.
• Lemon Zest: This brings a hint of citrusy brightness, lifting the overall taste of the stuffing.

For the Gravy:

• Cognac: This adds depth and a touch of sweet luxury to the gravy, enhancing the flavors of the meat and stuffing. You can substitute cognac with white wine.
• Chicken stock: it enhances the depth of the dish and provides moisture for the stuffing and gravy

Seasonings &Others:

Salt, pepper, and any other preferred herbs or spices to season the meat to perfection.

Olive oil or butter for searing and cooking.

Cooked Chestnuts

Typically, cooked chestnuts are available in jars or cans.

It's essential to ensure they aren't sweetened, as with marron glacé.

If you cannot find pre-cooked chestnuts, boil them for 20 minutes and peel them once cooled.

It is the same procedure I use to make the chestnut paste.

However, peeling can be quite labor-intensive.

So, it's often worth the effort to seek out the ready-cooked variety, even if it means exploring beyond your regular shopping spots.

Dry cranberries

While dried cranberries are more commonly found in the USA, sourcing them in Europe can be challenging, especially outside major cities.

If cranberries elude you, raisins are a viable substitute, though they're sweeter.

For a closer match in tartness, consider using currants or pomegranate seeds.

However, remember that each substitute will impart its unique flavor, making the dish slightly different from the original.

Equipment

• Cutting Board: Essential for preparing and cutting the ingredients, especially for the pork tenderloin and chestnuts.
• Zester Grater: Used to zest the lemon, adding a burst of citrusy aroma and flavor to the stuffing.
• Butcher’s String: Necessary for tying the stuffed pork tenderloins together, ensuring they hold their shape while cooking.
• Casserole Dutch Oven: Ideal for searing the pork tenderloin on the stove and then transferring it to the oven for roasting.
• Measuring Mugs: To accurately measure out the ingredients, ensuring the right balance of flavors.
• Meat Tenderizer: Helps in flattening the pork tenderloin, making it easier to stuff and roll.
• Fancy Ramekin: Perfect for serving the cognac gravy, adding a touch of elegance to the dish.

Instructions

Preparing the stuffing

1. Mix all the ingredients for the stuffing together: dried cranberries, chestnuts and lemon zest

Stuffing a pork tenderloin

1. With a sharp knife remove the thicker fat covering the tenderloins
2. Make a horizontal cut along the length of the tenderloin, about one-third of the way up from the cutting board. Be careful not to cut all the way through.
3. As you cut, gently open the tenderloin like a book, pressing it down to flatten slightly. Continue cutting deeper into the thicker side of the tenderloin, again being careful not to cut all the way through, and keep unfolding and flattening as you go.
4. Spread open the two pieces and hammer them flat with the flat side of a meat mallet
5. Season both sides of the butterflied tenderloin with salt and pepper

6. Place the stuffing over the center of the tenderloin
7. Lay the second tenderloin over. The tenderloin has one side that is more rounded and another that is pointed. When you lay the two tenderloins over each other, make sure the pointed side of one tenderloin is over the round side of the other.

Tying the tenderloins together

1. Using kitchen twine, pass the string around both tenderloins 2 in/5 cm from one of the sides and tighten a knot.
2. Holding the string at 1 in/2 cm from the knot, turn the long string around both tenderloins and pass it under the string you are holding.
3. Pull the rest of the string to tighten the loop
4. Repeat every 1 in/2 cm

5. Keep going until you reach 2 in - 5 cm from the other end of the tenderloins
6. Turn the tenderloins over, passing the string over the end.

7. Twist the string around each loop
8. Making the final knot at the other end

Cooking process

1. Once the tenderloin is stuffed, sear it at high temperature with olive oil in a Dutch oven pot over the stove.
2. Once the outside of the pork is golden brown, cover the Dutch oven with the lid and cook in a hot oven at 430 F - 220C for 30-35 minutes, turning it around halfway.
3. Once it is done, remove it from the pan over a cutting board.
4. Cover with aluminum foil and let the pork rest for 10 minutes before slicing it.

How to make the gravy with Cognac

1. While the pork rests, deglaze the pan drippings with 1 cup of water, 1 teaspoon of cornstarch and one cube of chicken broth.
2. Let it boil and reduce until it thickens.
3. At the end, add 1 cup of Cognac and let it evaporate.
4. Pour the gravy into a fancy ramekin. You can filter the gravy with a sieve if you want it smooth.

Serving it

1. Remove the string from the meat
2. Slice the meat on a large cutting board to collect the juices
3. Lay the slices on a serving dish and pour some gravy on top
4. Leaving the rest of the gravy in a small bowl for guests to add to their plates.

What to serve with it

In the video, I serve this stuffed tenderloin with roast vegetables (Romanesco and sweet potatoes) and/or Yorkshire pudding.

They are the best to serve with a roast with gravy as you can pour the gravy on top, and they hold it in their holes.

They are easy to make, and I highly recommend trying them if you never have.

You can also serve it with caramelized onion and mashed potatoes.

Other side dishes you can serve with this pork are;

• Risotto with porcini mushrooms
• Fried polenta cake
• Potatoes Gratin Dauphinoise
• Gnocchi with truffle
• Chantarelle mushrooms and potatoes

Storing it

• Refrigeration: Allow the stuffed pork tenderloin to cool to room temperature once cooked. Place it in an airtight container or wrap it tightly in aluminum foil or a piece of plastic wrap. Store in the refrigerator for up to 3-4 days.
• Freezing: If you wish to store it longer, consider freezing. Wrap the cooked pork tenderloin tightly in aluminum foil, then place it inside a freezer-safe bag. Label the bag with the date and contents. It can be stored in the freezer for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven until warmed through.
• Reheating: Place the pork tenderloin in a baking dish and cover with aluminum foil. Warm in a preheated oven at 325°F (165°C) until heated through. If you've stored the cognac gravy separately, warm it on the stovetop over low heat, stirring occasionally.
• Leftovers: Leftover stuffed pork tenderloin slices can also be enjoyed cold in sandwiches or salads. If using in a salad, consider adding cranberry sauce or vinaigrette for added flavor.

Remember, always store the pork tenderloin separately from any side dishes or accompaniments to maintain the best quality and flavor.

Alternative Stuffings

While chestnuts and cranberries offer a festive touch to the pork tenderloin, numerous other stuffing options can elevate this dish:

• Savory Herb & Bread: Combine breadcrumbs with sautéed onions, garlic, and a mix of fresh herbs like rosemary, thyme, and sage. Add a touch of chicken stock to bind the mixture.
• Mushroom & Spinach: Sauté mushrooms until golden, mix with wilted spinach, garlic, and grated Parmesan cheese for a rich and earthy filling.
• Apple & Sausage: Cook crumbled sausage with diced apples, onions, and sage. The sweet and savory combination of this apple stuffing complements the pork beautifully.
• Mediterranean Twist: Combine sun-dried tomatoes, feta cheese, olives, and fresh basil for a Mediterranean-inspired stuffing.
• Cheese & Prosciutto: Layer slices of prosciutto, followed by a spread of soft cheese like Brie or Camembert, and sprinkle with fresh rosemary.
• Pine Nut & Pesto: A mix of toasted pine nuts with basil pesto creates a nutty and aromatic stuffing.

Non-Alcoholic Gravy Alternative:For those who prefer a non-alcoholic gravy, apple cider vinegar or orange juice can be used as a flavorful substitute for cognac. These options add a sweet and tangy note, complementing the richness of the pork.

Remember, the key to a great stuffing is balancing flavors and textures. Feel free to get creative and mix and match ingredients based on your preferences or what's in season.

Recipes you might also like

• Pulled Pork Pressure Cooker
• Pork Casserole with Pineapple or whatever
• Porchetta Romana Recipe
• Cassoulet
• Magret de Canard à l'Orange Recipe
• Crown Roast Of Lamb Rosemary And Wine
• Wild Boar with Chocolate Sauce
• Homemade Roast Beef

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📋Stuffed Pork Tenderloin with Chestnuts and Cranberries

The pork tenderloin is very lean and can be too plain if not combined with stronger flavours. The fruitiness of the cranberries and lemon zest adds a nice bite to it, and the nuttiness of the chestnuts mixed with a glass of cognac integrates all the flavours into one.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

⏲️Total Time 1 hour hour

Servings: 8 people

Print Rate SaveSaved!

Author: Laura Tobin

Ingredients (Commissions Earned)

 

US CustomaryMetric

 

0.5x1x2x3x

• 2 pork tenderloins
• 3 tablespoon olive oil
• 2 teaspoon salt & pepper

For the stuffing

• ¼ cup dry cranberries
• 1 cup Boiled and peeled chestnuts
• 1 lemon zest

For the gravy

• 2 cups fresh water
• 1 cube homemade chicken stock
• 1 teaspoon cornstarch
• ½ cup Cognac

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Equipment (Commissions Earned)

• Cutting board set
• Zester grater
• Butcher’s String
• Casserole Dutch Oven
• Measuring mugs

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Instructions

Make the stuffing

• Mix all the ingredients for the stuffing together.
  ¼ cup dry cranberries, 1 cup Boiled and peeled chestnuts, 1 lemon zest

Stuffing the pork tenderloins

• Remove the thicker fat covering the tenderloins
  2 pork tenderloins
• Cut halfway lengthwise
• Partially carve the two halves lengthwise
• Repeat with the second tenderloin
• Spread open the two pieces and hammer them flat with a meat tenderizer
• Season both sides of the tenderloins with salt and pepper
  2 teaspoon salt & pepper
• Lay the stuffing over one tenderloin
• Lay the second tenderloin over. The tenderloin has one side that is more rounded and another that is pointed. When you lay the two tenderloins over each other, make sure the pointed side of one tenderloin is over the round side of the other.

Tying the tenderloins together

• Using a piece of string for cooking, pass the string around both tenderloins 2 in/5 cm from one of the sides and tight a knot.
• Holding the string at 1 in/2 cm from the knot, turn the long string around both tenderloins and pass it under the string you are holding
• Pull the rest of the string to tighten the loop
• Repeat every 1 in/2 cm
• Repeat until you reach 2 in - 5 cm from the other end of the tenderloins
• Turn the tenderloins over passing the string over the end.
• Twist the string around each loop
• Making the final knot at the other end

Cooking the pork tenderloin

• Once the tenderloin is stuffed, sear it with some olive oil in a dutch oven pot over the stove.
  3 tablespoon olive oil
• Once seared, cover and cook in a hot oven at 430 F - 220C for 30-35 minutes, turning it around halfway.
• Once it is done, remove it from the pan over a cutting board.
• Cover with aluminum foil and let it rest for 10 minutes before slicing it.

Make the gravy

• While the pork is resting, deglaze the pan with 1 cup of water, 1 teaspoon of corn starch and 1 cube of chicken stock.
  2 cups fresh water, 1 teaspoon cornstarch, 1 cube homemade chicken stock
• Let it boil and reduce until it thickens.
• At the end add 1 cup of Cognac and let it evaporate.
  ½ cup Cognac
• Pour the gravy into a fancy ramekin. If you want it smooth, you can filter the gravy with a sieve.

Serving the stuffed tenderloin

• Remove the string from the meat
• Slice the meat
• Lay the slices on a serving dish and pour some gravy on top
• Leaving the rest of the gravy in the ramekin for guests to add to their plates.

Video

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Notes

Cooked Chestnuts

Normally you can find cooked chestnuts in jars or cans. Make sure they are not sweetened like marron glace. If you cannot find cooked chestnuts, just boil them in water for 20 minutes and once they are cold, peel them. It is a long strenuous job so you are better off looking for the cooked ones even if you have to venture outside your usual shopping places.

Dry cranberries

If you live outside the USA, you may find it difficult to find cranberries. Here in Europe is getting easier but mainly in large towns. If you cannot find cranberries, you can use raisins but remember that cranberries are not as sweet as raisins. They are more acidic, so the taste will not be the same.

Nutrition

Calories: 626kcal | Carbohydrates: 11g | Protein: 93g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 294mg | Sodium: 236mg | Potassium: 1868mg | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 8.2mg | Calcium: 31mg | Iron: 4.6mg

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