Cranberry, Apple & Sausage Stuffed Pork Tenderloin
This hearty winter dish satisfies and puts smiles on faces. Serve with sautéed winter veggies such a brussel sprouts, butternut squash or sweet potatoes. This dish is gluten-free, grain-free, egg-free, nut-free, soy-free and optionally dairy-free. Enjoy.
- 3 tablespoons butter or coconut oil
- 1 chopped celery (including leaves)
- 1 chopped sweet onion
- 1 large green apple, chopped (peel can be left on for nutritional value)
- 1 pound fresh sweet Italian sausage (no casing or casing removed)
- 2 teaspoons fresh rosemary, finely chopped
- 1 teaspoon fresh sage, finely chopped
- ½ teaspoon kosher or fine sea salt
- ½ cup dried cranberries
- 1 (3-4 pound) pork tenderloin
- Butcher's twine
- Preheat the oven to 400°F.
- To make the stuffing, melt the butter (or coconut oil) in a large saucepan on medium.
- Add celery, onions, and apple and cook until translucent, stirring constantly.
- Add sausage, spices and salt. Cook until brown.
- Remove from heat and add the cranberries. Set aside to cool.
- Butterfly the pork loin.
- Place the stuffing inside the loin and secure the entire roll with twine.
- Place on a cooking rack and cover with foil. Cook for 20 minutes.
- Remove from foil and cook an additional 20-30 minutes or until the eternal temperature reaches 165°F. Cooking times can vary based on size of meat on stuffing distribution.
- Remove from the pan and let rest for 10 minutes before slicing. Remove the twin and slice the pork loin into rounds.