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It’s part 2 of Thanksgiving Home! And boy, have I got something for you.  Tie on your drool bib because it’s time to talk Thanksgiving food.    

This year’s ASD Thanksgiving recipe embodies all we love about the glorious autumnal holiday by showcasing some of the South’s best traditional fall flavors.  As you cook this tenderloin stuffed with bacon, walnuts, goat cheese, cranberries, and collard greens, earthy aromas will start to fill your house, rich enough to conjure images of a deep-south soul kitchen.  Who’s been in that kitchen all morning?  Don’t tell anyone, but it’s definitely wasn’t you.  This delicious fall recipe only takes about 25 minutes to prep and 40 minutes to cook. 

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Bacon, Cranberries, Walnuts, and Greens Stuffed TenderloinSONY DSC

Ingredients

  • 2lb pork tenderloin
  • 2- 2 ½ C chopped/shredded collard greens
  • ¼ C dried cranberries (whole cranberry sauce is a good substitute here if you want to add a little moisture)
  • ¼ C chopped walnuts
  • ¼ C goat cheese crumbles
  • ¼ C bacon, roughly chopped
  • 1 Tbsp onion, diced
  • Salt and pepper

Process

Preheat oven to 350 degrees.

On the stove top, cook about 6 slices of bacon in a cast iron skillet.  Set aside skillet with 1 Tbsp of the drippings.  Roughly chop bacon.

Put skillet with 1 Tbsp of bacon drippings on medium heat.  Add greens, onions, and bacon.  Sautee just until the greens are bright green and wilted.  Set aside.

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Slice the pork tenderloin lengthwise ¾ of the way through and open like a book.  Cover with plastic wrap to avoid splatter and use a mallet to pound the tenderloin to ½ inch thickness. (Note: The smooth side of the mallet is used to pound and flatten; the rough side is used to tenderize.)

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In the center of your pork, spread you greens, cranberries, walnuts, and goat cheese.  Fold each side of the pork over to create a roll.  Tuck the ends of the pork in to seal in the stuffing.

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Reheat your skillet on the stovetop. Carefully place tenderloin in your heated skillet seam side down to sear.  This will close your seam.  You can also use kitchen twine or toothpicks to temporarily hold the tenderloin together if you like, but it isn’t necessary. 

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Place stuffed tenderloin in an 8 X 11 baking dish seam side down.  Brush lightly with remaining bacon drippings to keep the tenderloin moist while baking.

Bake for 40 minutes or until your meat thermometer reads 140-145 degrees.  Remove from the oven and let rest for 10 minutes before slicing into ½ inch slices to serve.  Voila!

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This year’s ASD easy Thanksgiving recipe embodies all we love about the glorious autumnal holiday by showcasing some of the south’s best traditional fall flavors.


Click the ASD Thanksgiving House Link below for more Thanksgiving recipes, encouragement, and decorating ideas for your Thanksgiving celebration, plus Part 1 of the Thanksgiving House series!

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Check out this stuffed tenderloin and a ton of other great recipes on Meal Plan Monday and Weekend Potluck!


Bacon,Cranberries, Walnuts & Greens Stuffed Tenderloin
Serves 4
This year’s ASD Thanksgiving recipe embodies all we love about the glorious autumnal holiday by showcasing some of the South’s best traditional fall flavors.
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Prep Time
25 min
Cook Time
40 min
Total Time
1 hr 5 min
Prep Time
25 min
Cook Time
40 min
Total Time
1 hr 5 min
Ingredients
  1. 2lb pork tenderloin
  2. 2- 2 ½ C chopped/shredded collard greens
  3. ¼ C dried cranberries
  4. ¼ C chopped walnuts
  5. ¼ C goat cheese crumbles
  6. ¼ C bacon, roughly chopped
  7. 1 Tbsp onion, diced
  8. Salt and pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. On the stove top, cook about 6 slices of bacon in a cast iron skillet. Set aside skillet with 1 Tbsp of the drippings. Roughly chop bacon.
  3. Put skillet with 1 Tbsp of bacon drippings on medium heat. Add greens, onions, and bacon. Sautee just until the greens are bright green and wilted. Set aside.
  4. Slice the pork tenderloin lengthwise ¾ of the way through and open like a book. Cover with plastic wrap to avoid splatter and use a mallet to pound the tenderloin to ½ inch thickness.
  5. In the center of your pork, spread you greens, cranberries, walnuts, and goat cheese. Fold each side of the pork over to create a roll. Tuck the ends of the pork in to seal in the stuffing.
  6. Reheat your skillet on the stovetop. Carefully place tenderloin in your heated skillet seam side down to sear. This will close your seam. Sear top side also just so it will cook evenly in the oven.
  7. Place stuffed tenderloin in an 8 X 11 baking dish seam side down. Brush lightly with remaining bacon drippings to keep the tenderloin moist while baking.
  8. Bake for 40 minutes or until your meat thermometer reads 140-145 degrees. Remove from the oven and let rest for 10 minutes before slicing into ½ inch slices to serve.
Notes
  1. You may need to use kitchen twine or toothpicks to temporarily hold your seam.
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