Cranberry & Goat Cheese Stuffed Pork Tenderloin
By 
This simple stuffed pork recipe will make you look like a culinary diva but only takes about a half hour to put together.
You’ll Need
- 2 pork tenderloin (about 500g each)
- Salt and pepper to taste
- 2 Tbsp cooking oil, divided
- 1 small onion, chopped
- ½ cup dried cranberries
- ¼ cup dried apricots, chopped
- ¾ cup goat cheese, softened
Prep and Cook
- Preheat oven to 400 degrees.
- Using a sharp knife, make an incision halfway through the length of the tenderloin, so it opens like a book. Be careful not to cut all the way through.
- Season with salt and pepper then set aside.
- In a skillet, heat 1 Tbsp oil over medium heat and sauté onion, apricots and cranberries until softened (about 4 minutes).
- On clean work surface, spread a layer of goat cheese on the centre of one side of the tenderloin.
- Spoon cranberry mixture on top of the cheese, close up the other side of the tenderloin and, using kitchen string, tie it around the pork at 5 cm intervals.
- Heat remaining oil in large skillet at medium-high heat.
- Add tenderloin and sear on all sides until browned.
- If skillet is ovenproof, transfer to the oven. Otherwise, place roasts on a rack in a roasting pan. Roast for another 15-20 minutes or until juice run clear.
- Remove from oven and let sit for 5 minutes before serving.
- Remove string, slice and serve.
