Elevate Your Holiday Table: Easy Cranberry Rosemary Walnut Stuffed Sheet Pan Pork Tenderloin for a Flavorful Feast
This Cranberry Rosemary Walnut Stuffed Sheet Pan Pork Tenderloin isn’t just a meal; it’s a celebration of flavors and simplicity. Imagine succulent pork tenderloin, generously filled with a vibrant mixture of tart cranberries, aromatic rosemary, and crunchy walnuts. It’s a delightful centerpiece for any holiday gathering, yet remarkably easy to prepare. Best of all, cleanup is a breeze thanks to the magic of Reynolds Wrap® Non-Stick Foil, making your festive cooking stress-free.
Disclosure: This post is sponsored by Reynolds Wrap® Foil. As always, all opinions are my own.
Embracing Simplicity and Joy in the Holiday Kitchen
The holiday season often brings with it traditions, cherished moments, and, inevitably, a fair amount of hustle and bustle. This year, many of us find ourselves adapting to new ways of celebrating, perhaps with smaller, more intimate gatherings. For instance, my usual elaborate Christmas Eve plans for a large family meal have been scaled back to a cozy dinner for two. While traditions may shift, the desire for delicious, comforting food remains constant, and in these changing times, I’ve found immense joy and hope by focusing on creating something truly special in the kitchen.
Whether it’s baking an abundance of cookies to share with neighbors or finding creative ways to make our meals feel a little more significant, the act of cooking has become a wonderful outlet. It’s an opportunity to infuse warmth and care into every dish, making even the simplest ingredients shine. This year, more than ever, making food that truly hits the table with an “extra special” touch feels incredibly important, turning a quiet evening into a memorable occasion.
The Festive Appeal of Stuffed Pork Tenderloin
This Cranberry Rosemary Walnut Stuffed Sheet Pan Pork Tenderloin Meal might sound like a gourmet endeavor, but don’t let the name intimidate you. It’s surprisingly simple to prepare and truly elevates your dining experience with its rich flavors and elegant presentation. The combination of tart cranberries, aromatic rosemary, and the delightful crunch of walnuts creates a filling that perfectly complements the lean, tender pork. Each slice reveals a beautiful swirl of festive colors and textures, making it an ideal choice for a special holiday meal or even an impressive weeknight dinner.
Pork tenderloin is renowned for its tender texture and quick cooking time, making it an excellent canvas for stuffing. The vibrant flavors of the filling transform this cut of meat into a show-stopping dish that is both sophisticated and comforting. It embodies the essence of holiday dining – rich, satisfying, and memorable – without demanding hours of your time in the kitchen.
Simplify Your Life: Effortless Cleanup with Reynolds Wrap® Non-Stick Foil
Beyond the incredible flavor, one of the greatest joys of this recipe is the unbelievably easy cleanup. This is where Reynolds Wrap® Non-Stick Foil truly shines as your best friend in the kitchen. Preparing a complete, savory meal with minimal mess means more time enjoying your company and less time scrubbing pans. All you need to do is line your rimmed baking sheet with this innovative foil, and your post-dinner chores are practically done.
Since this is a one-pan meal, everything – the juicy stuffed pork tenderloin, the crisp-tender green beans, and the perfectly roasted potatoes – cooks together harmoniously on that single sheet pan. Reynolds Wrap® Non-Stick Aluminum Foil features a distinct dull side that is specifically designed to be non-stick. This means you can skip the cooking spray, which is typically a go-to for preventing food from adhering to your bakeware. Simply place your food directly on the dull side of the foil, and once dinner is served and enjoyed, you can easily toss the foil away. It’s a game-changer for reducing dishwashing and preserving precious time, especially during the busy holiday season. An empty sink after a delicious meal? That’s a precious gift in itself!
More Delicious One-Pan Recipe Ideas
If you love the convenience and flavor of sheet pan meals, you’re in for a treat! One-pan cooking is a fantastic way to minimize cleanup without sacrificing taste. For more inspiration, explore these other fantastic recipes that bring big flavors with minimal effort:
Other yummy one-pan recipes: Sheet Pan Pineapple Chipotle Chicken Tacos | Short Rib Mexican Skillet Pie | Spicy Black Bean Chicken Pumpkin Enchilada Bake
Essential Tools for Your Stuffed Pork Tenderloin
Having the right kitchen tools can make all the difference in the ease and success of your cooking experience. For this stuffed pork tenderloin recipe, a few key items will ensure a smooth preparation process:
- Baking Sheet: A sturdy half sheet baking pan is ideal for spreading out all your ingredients evenly, allowing for consistent cooking. Lining it with Reynolds Wrap® Non-Stick Foil is the secret to a quick cleanup.
- Cutting Board & Chef’s Knife: Essential for prepping all your fresh ingredients – from chopping cranberries and walnuts for the stuffing to dicing potatoes and trimming green beans. They are also crucial for the butterflying technique, which allows you to create a perfect pocket for your delicious filling.
- Non-Stick Skillet: You’ll need this to crisp up the prosciutto, which adds a savory, salty dimension to the stuffing. A good non-stick surface ensures easy cooking and minimal sticking.
- Mixing Bowls: A medium-sized mixing bowl will be used to combine all the delectable ingredients for your cranberry rosemary walnut stuffing, ensuring they are well-integrated before being spread onto the pork.
- Meat Thermometer: A reliable meat thermometer is indispensable for ensuring your pork tenderloin is cooked to the perfect internal temperature (140˚F to 145˚F) for juicy, safe results without overcooking.
- Kitchen Twine: Essential for securing the rolled pork tenderloin, ensuring the stuffing stays perfectly in place during roasting and that the tenderloin holds its beautiful shape.
Step-by-Step Guide: How to Make Stuffed Sheet Pan Pork Tenderloin!
Creating this impressive stuffed pork tenderloin is simpler than you might think. Follow these steps for a delicious and hassle-free meal.
Mastering the Butterfly Cut for Pork Tenderloin
Don’t be intimidated by the term “butterflying” – it’s a straightforward technique that creates a perfect, even surface for your stuffing. Start by placing your pork tenderloin on a clean cutting board. Orient the pork so one of the thinner ends points towards you. Using a sharp chef’s knife, make a long, lengthwise cut into one side of the tenderloin, just above the center. Crucially, stop short of cutting all the way through the opposite edge. You want the meat to remain connected, like a book spine.
Once that first cut is made, gently fold out the portion you’ve just sliced. Now, rotate the pork 180 degrees. Make a second lengthwise cut just below the center, away from your first cut, again ensuring you don’t cut completely through. Carefully open up the second cut, and you’ll reveal a beautiful, flattened rectangular piece of pork – perfect for spreading your delicious stuffing! This technique ensures even thickness for cooking and creates a generous surface area for your flavorful filling.
Preparing the Flavorful Filling and Assembling Your Pork
The heart of this dish lies in its exquisite filling. Begin by crisping up the chopped prosciutto in a small non-stick skillet with a tablespoon of olive oil over medium heat. Cook until golden and fragrant, stirring frequently for about 3 to 4 minutes. The prosciutto adds a wonderful savory depth and texture that complements the other ingredients beautifully. Once cooked, transfer the crispy prosciutto to a mixing bowl.
To the bowl, add the chopped fresh cranberries, panko or homemade breadcrumbs, packed brown sugar, finely chopped fresh rosemary, and finely chopped walnuts. Stir all these ingredients together until thoroughly combined. This creates a balanced stuffing that is sweet, tart, herbaceous, and delightfully crunchy.
Note: If you prefer, or if prosciutto is unavailable, crispy bacon bits can be used as a delicious alternative to add a similar salty, savory element to your stuffing. For those with nut allergies, the walnuts can simply be omitted from the recipe without compromising too much on flavor.
Next, season your butterflied pork tenderloin generously with salt and freshly ground black pepper on both sides. Evenly spread the cranberry walnut filling across the entire surface of the prepared pork. Once the filling is spread, carefully roll the pork tightly into a compact log shape. To ensure the stuffing stays securely inside and the pork maintains its form during roasting, use kitchen twine or butcher’s twine to tie it in about four different places along the length of the log.
Arranging and Roasting for a Perfect One-Pan Meal
Preheat your oven to 450˚F (232˚C). Line a rimmed baking sheet with Reynolds Wrap® Non-Stick Foil, making absolutely sure the dull side of the foil is facing upwards – this is the non-stick surface that will prevent your ingredients from sticking!
Arrange the trimmed green beans in an even layer in the center of the prepared sheet pan. On either side of the green beans, add the roughly chopped Yukon Gold potatoes, also in an even layer. Drizzle both the green beans and potatoes with the remaining olive oil, then season generously with salt and pepper. Finally, carefully place your beautiful, stuffed pork tenderloin log on top of the green beans in the center of the pan. This arrangement allows the vegetables to roast alongside the pork, absorbing some of its delicious juices and flavors.
Place the sheet pan in your preheated oven and roast for approximately 25 to 30 minutes. The key to perfectly cooked pork is to use a trusty meat thermometer. Insert it into the thickest part of the tenderloin (avoiding the stuffing) until it registers an internal temperature of 140˚F to 145˚F (60˚C to 63˚C). This ensures the pork remains incredibly juicy and tender. Once cooked, remove the sheet pan from the oven and allow the pork tenderloin to rest for about 10 minutes before slicing. Resting is crucial as it allows the juices to redistribute throughout the meat, resulting in a more succulent and flavorful experience. After resting, remove the twine, slice the tenderloin into thick rounds with a sharp knife, and serve alongside the roasted vegetables. A dollop of homemade cranberry sauce makes for an excellent accompaniment!
Can I Use Pork Loin Roast Instead of Tenderloin?
Absolutely! If you find yourself with a pork loin roast or simply prefer it over tenderloin, you can certainly adapt this recipe. Pork loin roast is a larger, wider cut of meat compared to the slender tenderloin, so you’ll need to make a couple of adjustments to ensure it cooks properly and achieves that lovely stuffed presentation. The main difference lies in preparing the meat and adjusting the cooking time.
When using a pork loin roast, after butterflying it open, it’s highly recommended to pound the meat out to a more uniform thickness of about 1/2-inch. This step is crucial because it helps tenderize the meat, ensures an even cooking surface for the stuffing, and prevents the roast from becoming too thick once rolled, which could lead to uneven cooking. You can use a meat mallet or the bottom of a heavy skillet for this, covering the pork with plastic wrap first to prevent a mess.
Additionally, because pork loin roast is generally thicker and denser than tenderloin, you will need to add about 5 to 10 minutes to the total cook time. Always rely on a meat thermometer to confirm doneness. Your goal is still an internal temperature of 140˚F to 145˚F (60˚C to 63˚C) in the thickest part of the roast. Remember to let it rest for at least 10-15 minutes after baking to lock in all those delicious juices.
Your Feedback and Creations Inspire Me!
If you embark on the delightful journey of making this cranberry rosemary walnut stuffed sheet pan pork tenderloin recipe, I would be absolutely thrilled to hear about your experience! Your feedback truly means the world to me, and I make it a point to respond to every single comment. Please consider giving this recipe a star rating on the recipe card below or leaving a comment to share your thoughts, tips, or any questions you might have.
Don’t forget to tag me on Instagram, Facebook, or Pinterest if you share photos of your culinary creation! Seeing my recipes come to life in your kitchens is my absolute favorite thing – it genuinely inspires me and makes all the effort worthwhile.
Want to stay up-to-date with new recipes, kitchen tips, and all the latest news? Be sure to sign up for my newsletter so you never miss a delicious update!
Cranberry Rosemary Walnut Stuffed Sheet Pan Pork Tenderloin Meal
equipment
-
Utility Cutting Board
-
Wusthof Knife Set
-
Half Sheet Pan
ingredients
- One 2 to 3 lbs pork tenderloin trimmed
- 2 Tbsp olive oil divided
- 1/2 cup chopped prosciutto
- 1 1/2 cups chopped fresh cranberries
- 1/2 cup homemade breadcrumbs or panko breadcrumbs
- 1 1/2 Tbsp packed brown sugar
- 1 1/2 Tbsp chopped fresh rosemary
- 1/4 cup finely chopped walnuts*
- 1 lb green beans trimmed
- 1 1/2 lbs Yukon Gold potatoes roughly chopped
- Salt and pepper
- For serving: homemade cranberry sauce freshly chopped rosemary
- Reynolds Wrap® Non-Stick Foil
instructions
-
Preheat the oven to 450˚F. Line a rimmed baking sheet with Reynolds Wrap® Non-Stick Foil. Make sure the dull side is facing up.
-
Prepare the pork by butterflying it. Place the pork on a cutting board with one skinny end pointed towards you. Holding the knife flat, make a lengthwise cut into the side of the tenderloin, just above the center. Stop short of the opposite edge so it remains connected. Fold out the portion you just cut and turn the pork 180 degrees. Make another lengthwise cut just below the center, away from the cut you just made. Again, make sure you don’t cut all the way through. Open up the second cut to reveal a rectangle. Set aside.
-
In a small skillet over medium heat, heat 1 Tbsp oil. Once hot, add prosciutto and cook, stirring frequently, until crispy, about 3 to 4 minutes. Remove from heat and add to a bowl with cranberries, breadcrumbs, sugar, rosemary, and walnuts. Stir well to combine.
-
Season pork with salt and pepper. Spread the cranberry walnut filling all over the pork in an even layer. Roll tightly into a log, then use kitchen twine to secure in 4 places along the log.
-
Add green beans in an even layer in the center of the rimmed baking sheet. Add the potatoes on either side in an even layer. Drizzle the vegetables with remaining oil and sprinkle with salt and pepper. Place the prepared tenderloin on top of the green beans.
-
Roast for 25 to 30 minutes, until a thermometer inserted in the center registers 140 to 145˚F. Let the loin rest for 10 minutes before slicing. Serve with cranberry sauce.