Glazed and Stuffed Pork Tenderloin


"I couldn't find the perfect glazed and stuffed pork tenderloin, so I decided to give it a try on my own. This recipe is awesome!"
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1 h 45 m servings 383 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut a lengthwise slit 3/4 of the way through pork tenderloin and spread tenderloin open. Pound the meat flat and to 1/4-inch thickness with a meat mallet.
  3. Heat canola oil in a large skillet over medium heat and brown the flattened tenderloin in the hot oil, about 5 minutes per side. Transfer tenderloin to a plate.
  4. Heat butter in skillet over medium heat and cook and stir celery and onion in the hot butter until tender, about 8 minutes. Stir bread crumbs, parsley, 1 teaspoon garlic powder, rosemary, salt, and black pepper into the celery and onions.
  5. Open the tenderloin and spread the bread crumb mixture over the meat to within 1/2 inch of the edge. Fold the tenderloin over the stuffing and tie together with kitchen string; place into a shallow roasting pan.
  6. Stir cranberry jam, jalapeno pepper jam, garlic, and garlic powder together in a bowl; spread mixture over the tenderloin.
  7. Bake in the preheated oven until the jam mixture has baked into a glaze and an instant-read meat thermometer inserted into the middle of stuffing reads 160 degrees F (70 degrees C), 50 to 60 minutes. Let meat stand 5 minutes before untying and slicing.



Really tasty recipe. My husband loved the spicy flavor. Instead of 2 jellies I used Trader Joe's Cranberry Jalapeno Sauce and dried cranberries.