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Pork tenderloin stuffed with chestnuts and cranberries roasted vegetables and gravy

📋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.
Course Main Course
Cuisine French
Keyword chestnuts pork tenderloin, Stuffed pork filet, stuffed pork tenderloin
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 people
Calories 626kcal


  • 2 pork tenderloins
  • 3 tbsp olive oil
  • 2 tsp salt & pepper

For the stuffing

For the gravy


Make the stuffing

  • Mix all the ingredients for the stuffing together.
    1/4 cup dry cranberries, 1 cup cooked 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 tsp 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 tbsp 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 tsp of corn starch and 1 cube of chicken stock.
    2 cups fresh water, 1 tsp 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.
    1/2 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.



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.


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