Cranberry Apple Walnut Bacon Stuffed Pork Tenderloins
Flavors Used:
Let’s make some epic eats with our favorite holiday ingredients, including pork, apples, stuffing, and cranberry. The result is this cranberry apple walnut bacon stuffed pork tenderloin recipe. This recipe has so much going on, you can barely say it in one breath! And when you add apple cider vinegar, honey, dijon and herb sauce at the end, you really can’t say it in one breath.
In this recipe, there are a lot of flavors going on – the sweet tartness of your apple, the bitterness of the cranberry, bread crumbs to soak everything up. Also, pork on top of pork… and I even brined my pork first. I seasoned both sides with original Dan-O’s Seasoning for the perfect herb and spice blend as well.
This could easily be the centerpiece of your holiday meal or some epic thing you cook on a regular day. Serve with a fresh veggie and probably mashed potatoes.
Ingredients
- (1) 3 lb pork tenderloin butterfly cut
- ½ pound of bacon
- 2 cups of water
- 2 tbs salt
- 4 tbs Dan-O’s Original Seasoning
- 2 cups of cubed fresh apple
- ¾ cup of fresh cranberry
- ½ cup walnuts
- ¼ stick of butter
- 1 cup of unseasoned bread crumbs
- ½ cup apple cider vinegar
- ½ cup honey
- 2 tbs dijon mustard
Preparation Instructions
- Butterfly cut your pork tenderloin and trim into a large rectangle. Use a meat tenderizer to pound evenly flat at about ½ inch thickness.
- Make your brine by mixing 2 cups of water, two tablespoons of coarse salt, and 1 tbs Dan-O’s Seasoning and placing in a large plastic bag. Add your butterfly cut pork to the bag, and let it soak for 1-2 hours.
- While your pork brines, peel and core two apples, and dice into quarter-inch cubes until you have about 2 cups. Chop up about ¾ cup of fresh cranberries and add them to a bowl. Mash about a half cup of walnuts and add to mix. Preheat oven to 375 degrees and melt ¼ stick of butter in a separate bowl. Add about ¾ cups of bread crumbs over the cranberry and apple, and pour in the butter. Mix together, and place in the oven for about 20 minutes.
- Remove the pork from the brine, dry off, and coat both sides with Dan-O’s Seasoning. Remove stuffing from the oven, and layer over one side of the pork. Roll the pork up longways about 3 times until it’s back to its original loin-like shape. Be careful not to let it unroll.
- Carefully roll full strips of uncooked bacon around the loin, starting from the middle. Overlap your pieces of bacon, and use it to hold the loin together without it unrolling.
- Bake your rolled up, bacon-wrapped loin at 350 degrees for about an hour until it reaches an internal temperature of at least 145 degrees. Broil for the last 5-10 minutes so the bacon crisps up.
- While your pork rests, whisk together the honey, apple cider vinegar, dijon mustard, and 1 tbs of Dan-O’s Seasoning and a few tbs of drippings from your pork into a saucepan. Cook on low heat and whisk until it thickens and reduces.
- Allow your pork to rest about 15 minutes before slicing. Pour sauce over slices before serving. Enjoy
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