Cranberry Feta Stuffed Pork Loin

Fresh pork tenderloin, cranberries and feta – what more could you ask for? This mouth-watering stuffed pork loin will be sure to impress any guests you have!


½ cup (125 ml) Terra Beata cranberries, fresh, frozen, or dried
1 Tbsp (15 ml) sugar
21 oz (600 g) pork tenderloin (from Meadowbrook or The Pork Shop)
½ cup (125 ml) Fox Hill Cheese House feta
¼ cup (60 ml)  chopped green onion
1 garlic clove, chopped fine
¼ tsp (1 ml) Farmer John’s summer savory
Add: summer savory, garlic powder and salt to season the roast


  1. If using fresh or frozen cranberries, cut them in half into a small bowl, sprinkle them with sugar, stir and set aside for about 30 min.
  2. Preheat the oven to 500 °F (230°C).
  3. Place the roast in an open pan and make a lengthwise slit on the side, so it will open like a book.
  4. In a bowl, mix feta, onion, garlic and savoury. Add cranberries, discarding any juice in the bottom of the bowl.
  5. Stuff tenderloin with cheese mixture, and close it with string in several places. It will try to open during cooking.
  6. Sprinkle the top of the roast with more savoury, garlic powder and then salt.
  7. Sear for 15 minutes at 500 °F (230°C)., then reduce temperature to 275 °F (135°C) for half an hour, or until a meat thermometer reads 160 °F (71°C)
  8. Let stand 5 minutes, remove string, slice and serve.

Recipe provided by: Evelyn Ernst co-owner of Terra Beata Cranberry Farm

This recipe is feature in East Coast Living Magazine 

Photo by Dennis Evans

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