Cranberry Bacon Walnut Stuffed Pork Tenderloin with Collard Greens
In this stuffed pork tenderloin recipe, juicy roasted tenderloin wraps around a seasonal filling of bacon, collard greens and walnuts combined with cranberries and goat cheese.
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Servings: 4 people
Ingredients
- 2 lbs pork tenderloin
- 6 slices bacon, chopped
- 2.5 cups shredded/chopped collard greens
- 1-2 tablespoons diced onion
- ⅓ cup whole cranberry sauce
- ¼ cup chopped walnuts
- ¼ cup goat cheese crumbles
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350° Fahrenheit.
- Cook bacon on stove top in a skillet. Pour off bacon drippings except approximately 1 tablespoon. Set aside the "poured off" bacon drippings to use as a baste.
- Heat skillet with 1 tablespoon of drippings over medium high heat. Add onions, greens and bacon. Sauté until greens are bright green and wilted. Remove from heat and set aside.
- Slice pork tenderloin lengthwise without cutting all the way through (about ¾ of the way through). Open tenderloin like a book, cover with wax paper or plastic wrap to avoid splatter and pound with mallet until about ¼-1/2 inch thick.
- In the center of the pork, add greens, walnuts, goat cheese and cranberries. Fold each side over to create a roll. Tuck the ends of the pork in to seal in the stuffing. Use twine, if necessary, to keep roll closed tightly.
- Reheat skillet again on stove top. Carefully place tenderloin seam side down in skillet to sear. This will seal the seam. Sear top side also so that tenderloin will cook evenly in oven.
- Turn tenderloin seam side down again. Brush some of the remaining bacon drippings over top of tenderloin to keep moist while roasting. Put skillet in oven and roast tenderloin for 20-30 minutes or until meat thermometer reads 140. Remove from oven and let rest for 10 minutes. Thermometer should read 145 after resting. Carefully slice into ½ inches slices and serve.