Cranberry Pistachio Pesto Stuffed Pork Tenderloin Recipe

When Katie and I went to think of ideas for our upcoming cooking demo at the Midwest Home and Holiday Show, I knew I wanted to feature a twist on my Cranberry Pesto Recipe because not only does it make an excellent appetizer – but it brightens up many simple fall dishes. One way we loved and just had to share, was this Cranberry Pistachio Pesto Stuffed Pork Tenderloin Recipe. Make sure to check out our side dish – Roasted Root Vegetables and Squash with Cranberry Pesto. It’s serious comfort food – delicious and nutritious. 

Cranberry Pesto Stuffed Pork

Cranberry Pistachio Pesto Recipe
  1. 1 Clove Garlic
  2. 1 Cup Dried, Sweetened Cranberries
  3. 1/4 Cup Fresh Basil
  4. 1/4 Cup Toasted Pistachios
  5. 1/4 Teaspoon Red Pepper Flakes
  6. 1/2 Cup Grated Parmesan
  7. 1 Cup Chopped Parsley
  8. 1/4 Cup Olive Oil
  1. Pulse garlic in food processor until finely minced
  2. Add cranberries, basil, walnuts and red pepper flakes
  3. Pulse until blended but chunky.
  4. Transfer to mixing bowl
  5. Stir in parmesan cheese, parsley and oil until blended
Adapted from The Cranberry Institute
The Realistic Housewife
Cranberry Pistachio Pesto Stuffed Pork Tenderloin Recipe
  1. 1/4 Cup Cranberry Pistachio Pesto (see above)
  2. 1 Pork Tenderloin
  3. Salt and Pepper to Taste
  1. Preheat oven to 375 degrees
  2. Trim silver lining of pork tenderloin, slice to halfway point down the middle length-wise
  3. Add cranberry pesto down the cut to stuff
  4. Using twine or toothpicks, pinch together top
  5. Put on baking sheet and bake for 45 minutes
The Realistic Housewife

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