Fruit and Walnut Stuffed Pork Loin
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Fruit and Walnut Stuffed Pork Loin
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| Servings |
| 124 ounce servings |
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Ingredients
Stuffed Pork Loin
- 3pounds pork tenderloin
- 2tablespoons olive oil
- 1tablespoon fresh garlicfinely chopped
- 1cup pears chopped
- 1cup red onion chopped
- 1/2cup walnutschopped
- 1/2cup dried cranberries
- 1tablespoon Italian seasoning blend
- 1/2teaspoon salt
- 1/2teaspoon pepper
Mustard Cream Sauce
- 1/2cup dijon mustard
- 2tablespoons maple syrup
- 1teaspoon black pepper
- 1/2cup plain greek yogurt
- 1/2cup plain greek yogurt
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
