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5170 4040 5168 R159

5168 Sage Cranberry Walnut Stuffed Pork Tenderloin

5168 Sage Cranberry Walnut Stuffed Pork Tenderloin

Rice: In a small saucepan over medium high heat, combine all the ingredients for the rice except the butter. Mix, cover and reduce heat to low. Allow rice to cook until all the moisture is absorbed into the rice. Remove from the heat and stir in the butter.

Pork: Pour one cup boiling water over the cranberries and let sit for 10 minutes to reconstitute. Drain cranberries. In a medium bowl, stir together cranberries, ¾ cup cooked Himalayan Style Red Rice, walnuts, Rubbed Sage, Smoked Himalayan Pink Salt, and Long Pepper.

Butterfly the tenderloin by cutting a slit lengthwise that is ¾ inch from the bottom. Continue slicing inward and unrolling the loin as you cut. Cover with plastic wrap and pound pork loin to an even thickness. Spread the rice mixture over the surface of the tenderloin. Roll up the tenderloin and secure with toothpicks.

Preheat oven to 375°. Line a roasting pan with foil and place the tenderloin cut side down. Bake for 30 minutes or until inner temperature reaches 145°. Remove from the oven, let rest for 5 minutes before removing toothpicks, slicing, and serving. Serve with remaining rice as a side dish.


- 1 cup Himalayan Style Red Rice (White Rice)

- 2 tablespoons (5170) Freeze Dried Shallots

- ¼ teaspoon (4040) Himalayan Pink Salt

- 2 cups chicken stock

- 1 tablespoon unsalted butter


- ¼ cup dried cranberries

- ¼ cup walnuts, chopped

- 1 tablespoon (5168) Rubbed Sage

- ½ tablespoon (4040) Himalayan Pink Salt

- ¼ teaspoon (5057) Long Pepper "Wild Picked", freshly ground

- 1 ½ pound pork tenderloin


Give your rice more flavor by cooking it in chicken stock rather than water

This mouthwatering pork tenderloin is stuffed with fruit and nuts and kissed with flavorful herbs



More Information
SKU 5170 4040 5168 R159


Prep Time 20 Minutes
Cook Time 30 Minutes
Total Time 50 Minutes
Yield 4 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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