Apple, Cranberry and Pecan Stuffed Tenderloin

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  • 1 cup coarsely chopped dried cranberries or tart cherries
  • 1/4 cup full-bodied dry red wine
  • 2 teaspoons extra-virgin olive oil, divided
  • 1 Granny Smith apple, peeled, cored and cut into fine dice
  • 1/4 cup finely diced crimini or shiitake mushrooms
  • 1/4 cup finely chopped onion
  • 3 tablespoons chicken stock or water
  • 2 cloves garlic, finely minced
  • 1 tablespoon P.S. Flavor!? Mai Chai, or teaspoon cinnamon
  • 1 teaspoon P.S. Flavor!? Creole Kitchen, or kosher salt and ground black pepper
  • 1/4 cup toasted pecans, chopped
  • 1/3 cup finely chopped flat leaf parsley, divided
  • One 1 1/2 pound pork tenderloin
  • 2 tablespoons P.S. Flavor!? Warm Winter, or kosher salt and ground black pepper to taste
  • 1/2 cup lower sodium chicken stock


  1. In a small bowl, mix the dried fruit with the wine to soften and plump.
  2. Add 1 teaspoon of olive oil to a large ovenproof skillet and heat on medium, add the apple and cook for 3 minutes. Add the mushrooms and onion and cook, stirring, until softened, about 7 minutes, adding chicken stock or water as needed if the pan dries out. Add the garlic, Mai Chai, Creole seasoning and toasted pecans, and continue to sauté for 30 seconds.
  3. Drain the dried fruit, reserving the wine. Stir 1/2 of the fruit and 2 tablespoons of chopped parsley into the apple, onion, and garlic in the skillet, reserving remaining for the sauce. Transfer to a plate to cool. Wipe out the skillet.
  4. Preheat the oven to 425 F.
  5. Insert a sharpening steel or the handle of a wooden spoon into the thick end of the tenderloin. Carefully push the steel through the tenderloin and roll the meat to widen the hole slightly. Stuff the tenderloin with the fruit mixture and seal the ends with toothpicks.
  6. Heat a skillet and add 1 teaspoon olive oil. Season the pork all over with Warm Winter and brown it in the skillet over high heat, turning, for about 3-4 minutes. Transfer the skillet to the oven and roast the meat for 10 minutes until temperature reaches 130 F. Transfer the pork to a cutting board and let rest for 5 minutes.
  7. Add the reserved wine to the skillet and cook over high heat, scraping up any browned bits, until syrupy, about 2 minutes. Add the stock and cook until reduced by half, about 5 minutes. Stir in the reserved 1/2 cup of the fruit mixture and season with remaining Creole seasoning, or salt and pepper to taste. Add 1 tablespoon minced parsley.
  8. Slice the tenderloin crosswise 1/2 inch thick and serve with the sauce. Garnishing with additional parsley, as desired.