Are you tired of the same holiday turkey meal every season? Try this Festive Fruit and Nut Stuffed Pork Loin to celebrate this season. 
Ingredients
Stuffed Pork Loin
- 3 pounds pork tenderloin
- 2 tablespoons olive oil
- 1 tablespoon fresh garlic finely chopped
- 1 cup pears chopped
- 1 cup red onion chopped
- 1/2 cup walnuts chopped
- 1/2 cup dried cranberries
- 1 tablespoon Italian seasoning blend
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Mustard Cream Sauce
- 1/2 cup dijon mustard
- 2 tablespoons maple syrup
- 1 teaspoon black pepper
- 1/2 cup plain greek yogurt
- 1/2 cup plain greek yogurt
Servings: 4 ounce servings
Units:
Instructions
- Wash hands and sanitize work station
- Preheat oven to 400 degrees
- Butterfly pork tenderloin using a sharp knife and set aside
- In a thick bottomed pan, heat up oil over medium heat add garlic and stir until fragrant. Add chopped pears, chopped onion, chopped walnuts, dried cranberries, Italian seasoning, salt and pepper sautéing for 2-3 minutes.
- Take pear mixture and spread on top of the butterflied pork tenderloin evenly. Roll pork loin back up and secure with baking twine.
- Spray a 9”x13” baking dish with cooking spray
- Place pork loin into baking dish, cover dish with foil and bake for 1 hour or until core temperature reaches 145 degrees.
- While pork loin is cooling for 5-10 minutes, in a saucepan combine mustard, maple syrup, black pepper and Greek yogurt. Simmer over medium-low heat for 5 minutes.
- Smother pork loin with mustard cream sauce before slicing and serving.
Recipe Notes
