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    Home » Recipes » Main Dish

    Cranberry Blue Cheese Stuffed Pork Tenderloins

    Published: Nov 15, 2016 · Modified: Nov 2, 2020 by Tiffany Dahle · This post may contain affiliate links.

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    This elegant and easy prep-ahead dinner is perfect for a holiday meal. Serve it for Christmas Eve or any special fall meal. Tender and juicy pork tenderloins are stuffed with a creamy blue cheese and cranberry filling, tied and roasted. Slice and serve with a sweet potato side dish. 

    Blue cheese and cranberry stuffed pork tenderloin

    Fall is the season of pork! After a long run of grilled chicken dinners during the summer, our family loves to mix things up with yummy fall comfort foods: pulled pork in the slow cooker, pork chops with cinnamon apples, and pork tenderloin every which way we can think of it. Pork has always been Handyman Tim's favorite meat, so I'm always looking for new ways to serve it.

    With Christmas quickly approaching and family coming in to town, I love to have simple weeknight dinner recipes ready to go that are still festive enough for the holidays. Before we have a house full of guests, I thought I'd try out a new blue cheese and cranberry stuffed pork tenderloin with mashed sweet potatoes and a simple salad. It was a huge hit with my family so I know our guests will love it, too.

    The ingredient list is so easy and you can keep just about everything on hand: pecans, crumbled blue cheese, dried cranberries, onion & garlic, a Smithfield Prime Fresh Pork Tenderloin, and a bunch of fresh thyme.

    Blue cheese and cranberry stuffed pork tenderloin

    The filling comes together quickly. I prepped the pork by butterflying it length-wise. Cut a long slit along the length of the tenderloin leaving about a quarter of an inch so you can open it like a book. I used a meat mallet to pound the pork tenderloin thin so the tender meat would cook evenly.

    I'm not a big fan of the pre-marinated flavors of pork tenderloin our local grocery store carries, and I love hunting down a plain version so we can spice it up to our own tastes.

    Blue cheese and cranberry stuffed pork tenderloin

    The tender pork pairs so well with the creamy blue cheese and tangy cranberries. The pecans give it a nice salty crunch. While the dish baked in the oven, I prepared a simple green salad and heated up prepared mashed sweet potatoes to keep everything easy for the weeknight I served it.

    Blue cheese and cranberry stuffed pork tenderloin

    If you wanted to go really fancy, you could serve it alongside my favorite sweet potato side dish. I often have a prepared pan of them in our freezer after splitting half of the Thanksgiving batch for later!

    Blue cheese and cranberry stuffed pork tenderloin

    If you know your evening is going to be super crazy, you can easily prep this recipe ahead of time. Just make the filling, stuff the pork tenderloins, and have them ready to go in your fridge. Simply sauté and bake when dinnertime comes. Having my holiday dinner entree already prepared means I've got more time to spend with our guests and my family.

    Tiffany | Peanut Blossom

    Blue cheese and cranberry stuffed pork tenderloin

    📖 Recipe

    A stuffed pork tenderloin has cranberries and blue cheese peeking out of the roll. A bunch of fresh thyme is on the platter.

    Blue Cheese and Cranberry Stuffed Pork Tenderloins

    4.50 from 2 votes
    This elegant stuffed pork tenderloin recipe is perfect for fall entertaining. You can prep the dish ahead of time and simply bake it before serving.
    TOTAL TIME 35 minutes minutes
    PREP TIME 10 minutes minutes
    Additional Time 5 minutes minutes
    COOK TIME 20 minutes minutes
    YIELD 6 servings
    PIN RECIPE FOR LATER PRINT RECIPE NOW

    Ingredients
      

    • 2 tablespoon butter
    • 1 small onion chopped
    • 2 pork tenderloins 1 package usually has 2 loins inside
    • 1 clove garlic minced
    • ¼ cup chopped pecans
    • ¼ cup chopped dried cranberries
    • 1 cup blue cheese crumbles
    • Several sprigs of fresh thyme or 1 teaspoon dried thyme
    • Salt & Pepper
    • 2 tablespoon vegetable oil

    Instructions

    • Preheat the oven to 400°F. In a small saucepan, melt the butter and then saute' the onions and garlic until softened. Set aside to cool.
    • Prepare the pork tenderloin by splitting it lengthwise leaving a ¼ inch connecting piece. Open the pork like a book and pound flat with a mallet so the meat is even. Set aside.
    • In a medium bowl, toss and combine the onion mixture with the blue cheese, cranberries, pecans, and thyme. Spread half of the mix on each prepared tenderloin. Carefully roll the pork and tie closed with cooking twine. Season the outside of the tenderloins with salt & pepper.
    • In a large saute' pan, heat the vegetable oil over medium-high heat. Add each tenderloin and brown on all sides, about 1-2 minutes per side. Place the tenderloins on a baking sheet and bake for 20 minutes or until the pork registers 160°F at it's thickest part.
    • Remove from oven and tent with foil for 5 minutes to let the pork rest before slicing.
    COURSEDinner
    CUISINEAmerican
    AUTHORTiffany Dahle

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    Hi, I'm Tiffany!
    I believe a great family recipe is one that makes everyone at the table happy, not just the kids. I'm the author of two bestselling cookbooks for kids that are chock full of recipes everyone in your family will love. I'm also the hostess of the best online book club for moms.

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