Cranberry Hassleback Pork Tenderloin » Cape Cod Select Premium Cranberries

Hassleback Pork Tenderloin

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Hassleback Pork Tenderloin
Stuffed with Cranberries, Pears, & Goat Cheese

  • Preparation time
    30 Minutes
  • cooks in
    90 Minutes
  • portions
    4-6 Servings


Hassleback Pork Tenderloin stuffed with Cranberries, Pears & Goat Cheese

This recipe is amazing! The flavor combinations of cranberries, pears, goat cheese, rosemary, maple syrup, and pork are delicious. Easily impress dinner guests with this entree and they will think you are a chef. It’s so easy and anyone can make it.

Don’t hesitate to add extra goat cheese if you love goat cheese as much as we do!

Hassleback Pork Tenderloin stuffed with Cranberries, Pears, & Goat Cheese was created by Sarah Keil of The Pajama Chef.


  • 12 Ounces Cape Cod Select Premium Frozen Cranberries
  • 2 Tbsp. Olive Oil
  • 1/3 Cup Maple Syrup
  • 1 Medium Sweet Onion, diced
  • Freshly Ground Pepper
  • 1 Tbsp. Whole Grain Dijon Mustard
  • Sea Salt
  • 2 Pounds Pork Tenderloin, trimmed of excess fat
  • 1 Large Pear, thinly sliced
  • 2 Tbsp. Chopped Fresh Rosemary
  • 1/2 Tsp. Cinnamon
  • 2 Ounces Crumbled Goat Cheese


Preheat oven to 425 degrees F.

Heat olive oil in a skillet set over medium heat. Add diced onion and cook for 5-6 minutes, or until soft. Season with pepper and salt to taste. Evenly scatter half of the onions in the bottom of a roasting pan or other oven-safe dish. Place rest of the onions in a medium bowl.

Slice pork tenderloin by cutting 3/4 of the way through, approximately 1/2-1 inch apart. Place in pan.

Stuff each opening with 1 slice of pear and 5-6 cranberries. Place remaining pear slices and cranberries around the pork tenderloin.

Pour maple syrup over the onions in the bowl, then add Dijon mustard, rosemary, and cinnamon. Stir together, then season with pepper and salt to taste. Pour mixture over pork, then sprinkle with goat cheese.

Cook for 35-50 minutes, or until the internal temperature reaches 145 degrees F and pork is no longer pink in the center [unless you prefer it rarer]. Pork takes about 15-20 minutes per pound to cook through, and I found it needed a little longer probably due to the pears and cranberries.

Transfer cooked pork to a serving platter and let rest for 10 minutes before slicing.

Pour drippings from pan, including excess fruit/onions, to a medium bowl. Use an immersion blender to puree everything together into a chunky, savory cranberry sauce. Add a little water to thin if desired. You can also use a regular food processor. Serve savory cranberry sauce on the side and enjoy!


Add a little water to thin if desired. You can also use a regular food processor. Serve savory cranberry sauce on the side and enjoy!



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