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

Looking for a show-stopping dish for New Year’s? This Hassleback Pork Tenderloin Stuffed with Cranberries, Pears, and Goat Cheese is sure to impress… and it tastes even better! 

Disclaimer: This recipe was created for the Cape Cod Select Holiday Blogger Recipe Challenge. Please follow them on Facebook, Twitter, Instagram, and Pinterest. I was sent free cranberries for recipe development purposes, but was in any other way compensated for my time, ingredients, etc. 

Looking for a show-stopping dish for New Year's? This Hassleback Pork Tenderloin Stuffed with Cranberries, Pears, and Goat Cheese is sure to impress... and it tastes even better!

While I am not much of a “meat and potatoes” sort of girl, the one special cut of meat that I do appreciate is the pork tenderloin. Large hunks of meat tend to scare me a little bit. In college, my roomie and I always said that we would be “real adults” when we bought our own meat. We were joking around, but it’s sort of true… and then I married a man who loves his meat–so I had to get out of my comfort zone! Thankfully pork tenderloin, at least in my experience, is ridiculously simple and hard to mess up. Plus it tastes amazing! Pork tenderloin is incredibly versatile, and my recipe today combines lots of great winter flavors that the whole family is sure to love.

Looking for a show-stopping dish for New Year's? This Hassleback Pork Tenderloin Stuffed with Cranberries, Pears, and Goat Cheese is sure to impress... and it tastes even better!

Normally, I make my pork tenderloin with some sort of marinade or sauce. And that’s true here…but I ALSO stuffed it, hassleback style, with cranberries and pears and goat cheese. MMMM! The cranberries and pears get all roasted and yummy–the perfect combination of tart and sweet–and when you add in the melty goat cheese, it’s just like a party on your plate! There’s nothing better! 🙂 For this recipe, I used Cape Cod Select Premium Frozen Cranberries. These cranberries are utterly wonderful–and a great way to enjoy cranberries every season of the year. This was the first time I had used Cape Cod Select products and I was really impressed with their freshness and quality. Check ’em out at a store near you!

Looking for a show-stopping dish for New Year's? This Hassleback Pork Tenderloin Stuffed with Cranberries, Pears, and Goat Cheese is sure to impress... and it tastes even better!

After the pork is done cooking, all the excess cranberries, pears, and juices from the meat aren’t going to go to waste–you can make a quick, savory cranberry sauce by pulsing everything together with an immersion blender or food processor. Spoon the savory sauce with the pork to keep it moist with every bite or use it as a dipping sauce. It’s in this sauce that the flavors of the maple syrup, Dijon mustard, rosemary, and cinnamon that was poured over the pork before cooking really comes through! The double dose of cranberry goodness is sure to spice up your pork and your dinner!

one year ago: No-Bake Peanut Butter Marshmallow Bars
two years ago: Orange Spritz
three years ago: Cranberry-Pistachio Citrus Butter Cookies
four years ago: Cranberry Orange Pancakes with Cranberry Maple Syrup
five years ago: Chocolate Covered Cherry Cookies
six years ago: Cranberry Scones

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

  • Servings: 4-6
  • Time: 90 minutes
  • Print

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium sweet onion, diced
  • freshly ground pepper
  • sea salt
  • 2 pound pork tenderloin, trimmed of excess fat
  • 1 large pear, thinly sliced
  • 12 ounces Cape Cod Select Premium Frozen Cranberries
  • 1/3 cup maple syrup
  • 1 tablespoons whole grain Dijon mustard
  • 2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon cinnamon
  • 2 ounces crumbled goat cheese

Directions:

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!

Jalapeno Beer Cheese Spread

Spicy, spreadable cheese dip… what could be a better way to eat your veggies? 🙂 This Jalapeno Beer Cheese Spread is a great make-ahead holiday appetizer!

Jalapeno Beer Cheese Spread--spicy and spreadable cheese dip is a great addition to your holiday table!

One of our favorite Trader Joe’s finds is their Jalapeno Pub Cheese. We first tried it at their sample station with corn chips and totally walked out of the store with both items. Suckers! Haha. All their pub cheese options are good, actually, but the jalapeno flavor is our fave. Last year for New Year’s Day [I know… I am so behind], we whipped up an appetizers feast, and this was one of our favorite snacks from the day! I know we could have gone to Trader Joe’s and bought the real deal, but what’s the fun in that? And the Trader Joe’s in Nashville is smack dab in the middle of a busy shopping area that I avoid like the plague during peak times. So clearly, this was the best option even though it was a little work. But honestly? It’s not really that much work and it’s totally delicious and SO worth it.

Jalapeno Beer Cheese Spread--spicy and spreadable cheese dip is a great addition to your holiday table!

Basically, all you do to make this delectable spread/dip of the goddesses is throw some ingredients in your food processor [hope yours isn’t part of the Cuisinart recall 😦 –I have my grandma’s 1980s food processor, fortunately… or a blender would work fine too] and pulse away! Just a few minutes to deliciousness!

Jalapeno Beer Cheese Spread--spicy and spreadable cheese dip is a great addition to your holiday table!

We enjoy this beer cheese spread with corn chips the most. There’s just something about those salty chips with the spicy spread… but if you want to be a little healthier, you can use it as a veggie dip too. The snap peas were surprisingly good with the spicy dip! Now, I know I’ve been going on and on about how spicy and wonderful this beer cheese spread is, and if you use jalapeno–it is going to be spicy! But fear not–if spice isn’t your thing [no shame! I didn’t start delving into the spice world at ALL until I met my husband]–just leave out the jalapeno! It’ll be equally flavorful and delicious without the jalapeno. I mean, who can resist cheese!??!

one year ago: Cranberry Crumb Bars
two years ago: Crockpot Minestrone Soup
three years ago: Dark Chocolate Ginger Squares
four years ago: Streuseled Cran-Apple Sweet Potato Casserole
five years ago: Chocolate Covered Cherry Cookies
six years ago: Sweet-Spicy Pretzel Mix

Jalapeno Beer Cheese Spread

  • Servings: 8
  • Time: 5 minutes
  • Print

adapted slightly from The Fresh Market

Ingredients:

  • 1/2 cup liquid – beer is preferable to make this spread more “authentic” but for serving to children, non-drinkers, pregnant ladies, etc. you can use water, cooking wine, chicken broth, etc. Some people who make this bring the beer to a boil on the stovetop, then reduce it to a simmer and cook it down over an hour or so to reduce the alcohol content. Then you can add extra water/broth to make a 1/2 cup of liquid. Use whatever liquid you feel comfortable with!
  • 8 ounces sharp cheddar cheese, grated
  • 8 ounces cream cheese, softened to room temperature
  • 1 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons dried parsley
  • 1 jalapeno, finely minced – most of the seeds removed
  • corn chips, crackers, pretzels, crudites for serving

Directions:

Combine liquid, cheddar cheese, cream cheese, dry mustard, cayenne pepper, and parsley in a food processor. Pulse until blended. Add jalapeno and pulse again–mixture may have some lumps.

Serve with corn chips, crackers, pretzels, or crudites. Jalapeno Beer Cheese Spread can be made ahead of time and stored in the fridge. Letting it sit for awhile before serving helps the flavors marry but it’s addictive no matter when you break into it! Enjoy!

Menu Plan: Christmas Edition!

I can’t believe Christmas is only 9 days away! Whoa! I still need to finish addressing and sending out my Christmas cards… this weekend, I hope. 🙂 Do you know what’s on your Christmas menu yet? If not, no fear–we have you covered! We’ll be taking a break on meal plans for a couple weeks over the holidays but will be back with our regularly scheduled menu plans in January. Merry Christmas, all!

Christmas Menu Plan - lots of great ideas for the perfect holiday dinner!

Roast Beef

Christmas Menu Plan - lots of great ideas for the perfect holiday dinner!

Croissants

Christmas Menu Plan - lots of great ideas for the perfect holiday dinner!

Green Beans

Christmas Menu Plan - lots of great ideas for the perfect holiday dinner!

Potatoes

Christmas Menu Plan - lots of great ideas for the perfect holiday dinner!

Salad

Christmas Menu Plan - lots of great ideas for the perfect holiday dinner!

Dessert

Christmas Menu Plan - lots of great ideas for the perfect holiday dinner!

Dessert

Christmas Menu Plan - lots of great ideas for the perfect holiday dinner!

Dessert

Christmas Menu Plan - lots of great ideas for the perfect holiday dinner!

This week’s meal plan was brought to you by:

The Cooking Actress | Pies and Plots | The Spiffy Cookie | Foodtastic Mom | The Pajama Chef | Big Bear’s Wife

Pin this to your meal planning board for easy access all week long!

meal-plan-42-christmas-pinterest

Christmas Menu Plan - lots of great ideas for the perfect holiday dinner!

 

Menu Plan

It’s December! And tomorrow #BabyVolde turns seven months old. Oh my goodness. I hope you’ve had a nice weekend–we certainly have. I’ve gotten almost all our Christmas shopping done. Yay for online shopping! Today I’m planning on making some meals for the week ahead. In case you’re looking for some ideas, check out our group meal plan below. Lots of good eats! Enjoy!

Weekly Meal Plan - lots of great eats for the week ahead via thepajamachef.com and other great bloggers!

Monday

Weekly Meal Plan - lots of great eats for the week ahead via thepajamachef.com and other great bloggers!

Tuesday

Weekly Meal Plan - lots of great eats for the week ahead via thepajamachef.com and other great bloggers!

Wednesday

Weekly Meal Plan - lots of great eats for the week ahead via thepajamachef.com and other great bloggers!

Thursday

Weekly Meal Plan - lots of great eats for the week ahead via thepajamachef.com and other great bloggers!

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

Weekly Meal Plan - lots of great eats for the week ahead via thepajamachef.com and other great bloggers!

Sunday

Weekly Meal Plan - lots of great eats for the week ahead via thepajamachef.com and other great bloggers!

Breakfast

Weekly Meal Plan - lots of great eats for the week ahead via thepajamachef.com and other great bloggers!

Dessert

Weekly Meal Plan - lots of great eats for the week ahead via thepajamachef.com and other great bloggers!

This week’s meal plan was brought to you by:

The Pajama Chef | Big Bear’s Wife | The Cooking Actress | Pies and Plots | The Spiffy Cookie | Foodtastic Mom

Pin this to your meal planning board for easy access all week long!

Weekly Meal Plan - lots of great eats for the week ahead via thepajamachef.com and other great bloggers! Weekly Meal Plan - lots of great eats for the week ahead via thepajamachef.com and other great bloggers!

 

Book Review: The Pediatrician’s Guide to Feeding Babies and Toddlers

Now that #BabyVolde has been eating solids for about a month, this is the perfect time to share my review of the book The Pediatrician’s Guide to Feeding Babies and Toddlers by Anthony Porto, MD and Dina DiMaggio, MD. I received a complementary copy from Blogging for Books in exchange for my honest review. 

A book review about a topic that is recently near & dear to my heart... how to feed my baby!

A description of the book from the publisher:

A comprehensive manual for feeding babies and toddlers during the crucial first years of life, written by a team of medical experts who are also parents.

All Your Questions about Feeding, Answered.

The choices of when, how, and what to feed your baby can be overwhelming. With The Pediatrician’s Guide to Feeding Babies and Toddlers, you have the expertise of a team of pediatric medical and nutritional experts—who also happen to be parents—in a comprehensive manual that takes the guesswork out of feeding. This first-of-its-kind guide provides practical, easy-to-follow advice to help you navigate the nutrition issues, medical conditions, and parenting concerns that accompany feeding. With recipes, parenting stories, and recommendations based on the latest pediatric guidelines, this book will allow you to approach mealtime with confidence so you can spend more time enjoying your new family.

#BabyVolde making short work of some butternut squash!
As usual, my five point review:

  • From the first time I opened this book, the format drew me in. Each chapter discusses a specific age group: 0-3 months, 4-6 months, etc. And, the chapters are broken up by sub-headings in the table of contents so it is REALLY easy to find what you need. Topics include developmental milestones, medical concerns, and nutritional needs… as well as healthy recipes for you and your baby/toddler [once they are in the solid food stage, that is]. I also appreciated the length of the book: at 256 pages long, it’s a good size to share a lot of information but it doesn’t feel overwhelming.
  • My overall favorite part of the book was the perspective from which it was written: a team of pediatricians, a dietitian, a lactation consultant, and two family chefs who all happen to be parents. The result is a wonderful evidence-based yet realistic perspective about how you can feed your child at different stages AND how to deal with tricky situations like picky eating. You can read more about their goals here. As a librarian and a new mom, the evidence-based perspective was particularly important to me. There’s so much information available online that it can be hard to sift through, and this book took care of some of the legwork for me. I haven’t read it cover-to-cover [and it’s not really a book that you would do that with, anyway] but so far it is pretty unbiased especially about hot button issues like breastfeeding vs. formula feeding or when to start solids. I’m breastfeeding my baby, and didn’t start solids until he turned six months old but even if your baby eats formula and started solids at four months, this book will still be useful because it is not biased or judgy.
  • Also, the book is such an easy read, even if the medical field is unfamiliar and/or scary to you. There isn’t any medical jargon or technical details, and there is even a section about what to expect if you have to visit a specialist and how to prepare for that visit. Including details like that makes the book even more accessible and useful. I also appreciated the section on food allergies: what reactions to look for, what to do if a reaction DOES take place, etc. Calmed my nerves before giving my baby his first taste of solid food: sweet potatoes!
  • The recipes are simple and use real ingredients–I appreciate that so much and think other busy parents will too. I’ve only tried one recipe so far–the zucarrot puree [zucchini + carrots, roasted and pureed] but look forward to trying more as #BabyVolde expands his food horizons. 🙂 Right now, aside from his favorite mama milk, he eats: sweet potatoes, butternut squash, avocado, zucchini, carrots, oatmeal, some herbs and spices, and on Thanksgiving he tried turkey! While I know I can’t control whether my son will become a healthy, adventurous eater or not, I can introduce him to a variety of real foods to encourage him towards that end as much as possible. Some of the recipes for older babies/toddlers may seem a little too “adult” for them, but I think it’s always worth a shot introducing new foods to kids. If all we give kids is chicken nuggets, that’s all they will know and want. Some of you experienced parents might be laughing at me [and maybe I will laugh at myself in the future too], but I am pretty set on this. And I’m not going to be a short order cook, so this baby better learn to like a variety of foods. Ha! 🙂 Just kidding, but really…
  • Overall, this book is a great addition to any baby book and/or cookbook libraries. It includes a wide variety of information on nutritional needs, child development, as well as providing easy recipes that are realistic for busy parents to make for their kiddos. Since I love food and cooking so much, and value healthy eating for myself and my family, I want my son to grow up with that mindset as well. This book will surely help in that quest! I definitely recommend it to anyone who has or works with babies and toddlers.

Disclosure: I received a complimentary copy of this book from Blogging for Books. However, I was not required to write a positive review. The thoughts expressed above are entirely my own. Thanks to for the chance to read this great book!