Cranberry Rosemary Walnut Stuffed Sheet Pan Pork Tenderloin: An Easy Holiday Meal

This Cranberry Rosemary Walnut Stuffed Sheet Pan Pork Tenderloin Meal is an incredibly flavorful dish that’s remarkably simple to prepare. The vibrant burst of cranberry, combined with fresh herbs and crunchy walnuts nestled within tender pork, creates a truly delightful and festive meal perfect for any holiday gathering. Best of all, cleanup is a breeze thanks to Reynolds Wrap® Non-Stick Foil!

Disclosure: This post is sponsored by Reynolds Wrap® Foil. As always, all opinions are my own.

The holiday season is a special time of year, filled with warmth, joy, and delicious food. While our celebrations might look a little different than usual this year, perhaps with smaller, more intimate gatherings, the importance of creating memorable meals remains. Finding joy and comfort in the kitchen has become a cherished activity, transforming ordinary days into extraordinary moments. Whether it’s baking a batch of comforting cookies or crafting a show-stopping main course, food has a unique way of bringing people together and making every occasion feel significant.

A Festive Main Course Made Effortless

This Cranberry Rosemary Walnut Stuffed Sheet Pan Pork Tenderloin meal, despite its impressive name, is designed for simplicity without compromising on flavor or presentation. It’s the kind of dish that looks elaborate but comes together with surprising ease, bringing a touch of holiday cheer to your table any night of the week. The combination of succulent pork, tart cranberries, aromatic rosemary, and crunchy walnuts creates a symphony of flavors that is undeniably festive and incredibly satisfying.

One of the best features of this recipe is its ingenious use of the sheet pan, making it a true one-pan wonder. This means your entire meal, including delicious side vegetables, cooks together harmoniously. But what truly elevates the “effortless” aspect is the secret weapon: **Reynolds Wrap® Non-Stick Foil**. This isn’t just any foil; it features a unique non-stick side (the dull side) that prevents food from sticking, eliminating the need for extra cooking spray and making cleanup virtually nonexistent. Simply line your baking sheet, cook your meal, and then toss the foil away. Imagine finishing a delightful holiday meal and being greeted by an empty, sparkling sink – a precious luxury during busy times!

The Benefits of Sheet Pan Cooking and Reynolds Wrap® Non-Stick Foil

Sheet pan meals have become a staple in many kitchens, and for good reason. They are incredibly convenient, allowing you to cook a complete meal on a single pan, which saves both time and effort. This method promotes even cooking, simplifies ingredient management, and creates a harmonious blend of flavors as everything roasts together. For a busy weeknight or a special holiday meal, minimizing stress is key, and sheet pan cooking delivers.

When you combine the efficiency of sheet pan cooking with the innovation of Reynolds Wrap® Non-Stick Aluminum Foil, you unlock an entirely new level of ease. The non-stick surface ensures that even delicate foods or sticky marinades lift cleanly from the pan, preventing frustrating scrubbing. Just remember to place the dull side up – that’s the specially coated non-stick side! After dinner, simply gather the foil and discard it. This simple step eliminates the need to soak, scrub, or scour, leaving you more time to enjoy your company, relax, or simply savor the peace of a tidy kitchen.

Other Delicious One-Pan Recipes to Try

If you love the convenience of one-pan meals, be sure to explore these other fantastic recipes:

• Sheet Pan Pineapple Chipotle Chicken Tacos
• Short Rib Mexican Skillet Pie
• Spicy Black Bean Chicken Pumpkin Enchilada Bake

Essential Tools for This Recipe

Before diving into the cooking process, ensure you have these key items on hand to make your preparation smooth and efficient:

• **Half Sheet Baking Pan**: The star of our one-pan meal! A sturdy half sheet pan provides ample space for the pork and vegetables to cook evenly.
• **Reynolds Wrap® Non-Stick Foil**: Absolutely essential for a quick cleanup. Remember to use the dull, non-stick side facing up.
• **Cutting Board and Chef’s Knife**: Crucial for safely preparing your vegetables, chopping the filling ingredients, and most importantly, butterflying the pork tenderloin with precision.
• **Non-Stick Skillet**: Needed to crisp up the prosciutto (or bacon) for the flavorful stuffing.
• **Mixing Bowl**: For combining all the delicious components of your cranberry-walnut stuffing.
• **Kitchen Twine/Butcher’s Twine**: To secure the rolled pork tenderloin, ensuring the stuffing stays perfectly in place during cooking.
• **Meat Thermometer**: The most reliable tool for checking the internal temperature of the pork, guaranteeing it’s cooked to perfection and safe to eat.

Step-by-Step Guide: How to Make Stuffed Sheet Pan Pork Tenderloin!

Butterflying the Pork Tenderloin Perfectly

Butterflying a pork tenderloin might sound intimidating, but it’s a straightforward technique that allows you to create a beautiful, even surface for your stuffing. Here’s how to do it:

1. Place the pork tenderloin on a clean cutting board with one of the thinner ends pointing towards you.
2. Using a sharp chef’s knife, hold the blade flat and make a lengthwise cut into one side of the tenderloin, just above the center. You want to cut almost all the way through, but stop short of the opposite edge so that the meat remains connected, like a book.

3. Open up the section you just cut. Now, turn the pork 180 degrees.
4. Make another lengthwise cut, just below the center, away from your first cut. Again, ensure you don’t cut all the way through.
5. Unfold the second cut, and you’ll reveal a large, flat, rectangular piece of pork, ready for your delicious filling! This method ensures an even thickness for uniform cooking once rolled.

Crafting the Flavorful Filling and Assembling the Pork

The heart of this dish is its rich and aromatic filling. Here’s how to create and assemble it:

1. Start by crisping up the chopped prosciutto in a small skillet with a tablespoon of olive oil over medium heat. Cook until golden and fragrant, then set aside. *(Note: If prosciutto isn’t available, crispy bacon bits make an excellent substitute!)*
2. In a mixing bowl, combine the crispy prosciutto with fresh cranberries, breadcrumbs (homemade or panko work beautifully), packed brown sugar, finely chopped fresh rosemary, and finely chopped walnuts. Mix thoroughly until all ingredients are well incorporated. The breadcrumbs absorb the juices, while the cranberries provide a tart counterpoint to the savory pork, and rosemary adds an earthy, fragrant note.
3. Season your butterflied pork tenderloin generously with salt and freshly ground black pepper on both sides.
4. Evenly spread the cranberry-walnut filling over the entire surface of the flattened pork. Don’t overfill, but ensure a good layer so every slice has plenty of flavor.
5. Carefully roll the pork tenderloin tightly into a log shape, starting from one long edge. A tight roll helps keep the filling secure and ensures a beautiful presentation.
6. Secure the rolled pork in four different places using kitchen twine or butcher’s twine. This is crucial to prevent the tenderloin from unrolling during cooking and helps maintain its shape.

Sheet Pan Assembly and Baking for a Complete Meal

With your pork prepped, it’s time to assemble your sheet pan masterpiece:

1. Preheat your oven to 450˚F (230˚C).
2. Line a rimmed baking sheet with Reynolds Wrap® Non-Stick Foil, ensuring the dull side (the non-stick side) is facing up. This is your ultimate weapon against sticky cleanup!
3. Arrange your trimmed green beans in an even layer down the center of the prepared pan.
4. Place your roughly chopped Yukon Gold potatoes on either side of the green beans, also in an even layer. This arrangement allows everything to cook optimally.
5. Drizzle the vegetables with the remaining olive oil and season generously with salt and pepper. Toss them gently to coat.
6. Carefully place your secured, stuffed pork tenderloin on top of the green beans.
7. Roast in the preheated oven for 25 to 30 minutes, or until a meat thermometer inserted into the thickest part of the pork (avoiding the stuffing) registers between 140˚F to 145˚F (60˚C to 63˚C).
8. Once cooked, remove the sheet pan from the oven. It’s essential to let the tenderloin rest for about 10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist final result.
9. Remove the kitchen twine, then slice the stuffed pork tenderloin with a sharp knife and serve immediately. Garnish with a sprinkle of fresh rosemary and a side of homemade cranberry sauce for an extra touch of holiday flair.

Pork Loin Roast vs. Pork Tenderloin: Substitutions and Adjustments

While this recipe specifically calls for pork tenderloin due to its lean nature and quick cooking time, it’s understandable that you might consider using a pork loin roast instead, especially if it’s what you have on hand or prefer. However, it’s crucial to understand the differences and make a few important adjustments for optimal results.

Using Pork Loin Roast Instead of Tenderloin

Pork loin roast is generally thicker and wider than tenderloin, requiring a slightly different approach for stuffing and cooking. If you opt for a pork loin roast:

• **Butterflying and Pounding**: Once you butterfly the pork loin, it will be significantly thicker than a tenderloin. To ensure even cooking and easier rolling, you’ll want to pound it out to a uniform thickness of about 1/2-inch. You can use a meat mallet or a heavy rolling pin for this. Place the butterflied loin between two pieces of plastic wrap before pounding to keep things tidy.
• **Adjusting Cook Time**: Due to the thicker nature of the pork loin roast, you will need to add about 5 to 10 minutes to the total cook time. Always rely on a meat thermometer for accuracy.
• **Target Internal Temperature**: Regardless of whether you use tenderloin or loin roast, the target internal temperature remains the same: 140˚F to 145˚F (60˚C to 63˚C) in the center. Remember, pork is safe to eat at these temperatures, and resting it for 10 minutes will allow it to reach its final desired temperature of 145°F (63°C) while staying incredibly juicy.

By following these modifications, you can successfully adapt this delicious Cranberry Rosemary Walnut Stuffed recipe to a pork loin roast, still achieving a flavorful and impressive meal.

Finally, if you make this stuffed pork tenderloin recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Your feedback is invaluable!

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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Cranberry Rosemary Walnut Stuffed Sheet Pan Pork Tenderloin Meal

An incredibly simple and festive meal that tastes far more complex than it actually is to make!

Prep Time:
10 minutes mins

Cook Time:
40 minutes mins

Total Time:
50 minutes mins

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Equipment

• Utility Cutting Board
• Wusthof Knife Set
• Half Sheet Pan
• Meat Thermometer
• Small Non-Stick Skillet

Mixing Bowl

Kitchen Twine

Ingredients

• One 2 to 3 lbs pork tenderloin trimmed of silver skin
• 2 Tbsp olive oil divided
• 1/2 cup chopped prosciutto (or bacon)
• 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 into 1-inch pieces
• Salt and pepper to taste
• For serving: homemade cranberry sauce freshly chopped rosemary
• Reynolds Wrap® Non-Stick Foil

Instructions

• Preheat your oven to 450˚F (230˚C). Line a large, rimmed baking sheet with Reynolds Wrap® Non-Stick Foil, ensuring the dull side is facing up to maximize its non-stick properties.
• Prepare the pork tenderloin by butterflying it. Place the pork on a cutting board with one skinny end pointing towards you. Using a sharp knife, make a lengthwise cut into the side of the tenderloin, just above the center, stopping short of the opposite edge so it remains connected. Fold out the cut portion and turn the pork 180 degrees. Make another lengthwise cut just below the center, away from the cut you just made, again not cutting all the way through. Open up the second cut to reveal a large, flat rectangle. Set aside.
• In a small skillet over medium heat, heat 1 Tbsp of olive oil. Once hot, add the chopped prosciutto (or bacon) and cook, stirring frequently, until it’s crispy and golden brown, about 3 to 4 minutes. Remove from heat and transfer to a mixing bowl. Add the fresh cranberries, breadcrumbs, brown sugar, chopped fresh rosemary, and finely chopped walnuts to the bowl. Stir all the ingredients well to combine them thoroughly, creating your flavorful stuffing.
• Season the butterflied pork tenderloin generously with salt and black pepper on both sides. Spread the prepared cranberry-walnut filling evenly over the entire surface of the flattened pork. Tightly roll the pork into a log, starting from one long edge. Use kitchen twine to securely tie the pork log in 4 different places along its length, ensuring the stuffing stays inside during cooking.
• Arrange the trimmed green beans in an even layer down the center of the foil-lined baking sheet. Place the roughly chopped Yukon Gold potatoes on either side of the green beans, also in an even layer. Drizzle the vegetables with the remaining 1 Tbsp of olive oil and sprinkle with salt and pepper. Gently place the prepared, tied pork tenderloin on top of the green beans.
• Roast in the preheated oven for 25 to 30 minutes, or until a meat thermometer inserted into the thickest part of the pork (avoiding the stuffing) registers an internal temperature of 140˚F to 145˚F (60˚C to 63˚C). Once cooked, remove the sheet pan from the oven and let the pork loin rest for 10 minutes before slicing. Resting allows the juices to redistribute, resulting in a more tender and moist outcome. Remove the twine before slicing. Serve with a dollop of homemade cranberry sauce and an extra sprinkle of fresh rosemary if desired.

Notes

*If you have or are serving someone with a nut allergy, you can easily omit the walnuts from the filling. The recipe will still be incredibly flavorful!

**For best results, always use a meat thermometer to ensure your pork is cooked to a safe internal temperature while remaining juicy.

***If using bacon instead of prosciutto, cook until extra crispy before chopping and adding to the filling.

Cuisine:
Holiday, American

Category:
Pork, Main Course, Sheet Pan Meal