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This stuffed pork tenderloin has chestnuts, cranberries and lemon zest.
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.
How to stuff a pork tenderloin
Here is a video tutorial on How to stuff a pork tenderloin:
As a matter of interest, I always cut my meat over a dedicated fish board as it is more hygienic.
I use an Index Chopping Board Set you can find on Amazon (affiliate link)
Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).
Here are more of my favourite kitchen tools
Cooking the pork tenderloin
- Once the tenderloin is stuffed, I sear it with some olive oil on the stove.
I had heard that it is not necessary to brown the meat before roasting and that it does not lock in the flavour.
However I have always prepared it this way, and before I tell you otherwise I will have to try it myself then I can recommending it!
- Once seared, cook in a hot oven at 220C for 30-35 minutes, turning it around halfway.
- Once it is done, let it rest for 10 minutes before slicing it.
How to make the gravy sauce
While the pork is resting, deglaze the pan with 1 cup of water, 1 tsp of corn starch and 1 cube of chicken stock.
Let it boil and reduce until it thickens. At the end add 1 cup of cognac and let it evaporate.
Filter the gravy with a sieve, slice the meat and it is ready to be served.
WHat to serve it with
Here I served the Pork Tenderloin with Golden Beetroot that is currently in season.
Michelin Star Chef Ronan Kervarrec ** (Chevre D’Or) suggested to season them with salt and cook them for 2 hours in the oven at 150C wrapped in aluminum foil.
A simple but perfect combination.
Would you like to cook more pork recipes but you are confused about the cuts name and use? You can read the article: Pork Cuts Names And How to Cook Them
Stuffed Pork Tenderloin with Chestnuts, Cranberries and Lemon Zest
Ingredients
- 2 pork tenderloins
- 1/4 cup dry cranberries
- 1 cup cooked chestnuts
- 1 lemon zest
- 1/2 cup cognac
- 1 cube chicken stock
- 1 tsp cornstarch
Instructions
- Follow the video tutorial to stuff the pork tenderloin
- Once the tenderloin is stuffed, sear it with some olive oil on the stove.
- Cook in a hot oven at 220C for 30-35 minutes, turning it around halfway.
- Let it rest for 10 minutes before cooking.
- While the pork is resting, deglaze the pan with 1 cup of water, 1 tsp of corn starch and 1 cube of chicken stock.
- Let it boil and reduce until it thickens. At the end add 1 cup of cognac and let it evaporate.
- Filter the gravy with a sieve, slice the meat and it is ready to be served.
This looks like comfort food…love easy meals like this!!
Thank you Sandi
I don’t think I’ve ever had a pork loin that’s been stuffed with cranberries and chestnuts – so festive and so delicious!
it is, you should definitely try it
Looks easier than it sounds. I always forget that I can stuff pork tenderloin too! Great idea…sounds delicious 🙂
Thank you Traci
Perfect and delicious meal for Autumn. I do love pork, and one of the key things is knowing how to cook it well. Stuffed tenderloin is a delicious way to enjoy it.
Thank you Helen, very true. The cooking process is very important.
That sounds fantastic I love using chestnuts in my cooking at this time of year, the addition of cranberry is inspired. As for browning I typically do it too, it is just my ‘workflow’, for me it is less about locking in flavour or the juices but adding yet another level of flavour to the meat, those almost crispy seared bits are always my favourite 😉
I love the crispy bits, without it just doesn’t make sense.