50% Local food club

Meeting Nova Scotia Food Producers Halfway – Est. September 2014

Cranberry and Feta Stuffed Pork


  • ½ cup (125 ml) cranberries, fresh, frozen, or dried (try Terra Beata)
  • 1 Tbsp (15 ml) sugar
  • 21 oz (600 g) pork tenderloin (try Meadowbrook or The Pork Shop)
  • ½ cup (125 ml) feta (Fox Hill Cheese House or Wandering Shepherd)
  • ¼ cup (60 ml) chopped green onion
  • 1 clove garlic, chopped fine
  • ¼ tsp (1 ml) dried summer savory (Farmer John’s Herbs is a great option)
  • Additional 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.

Adapted from TasteofNovaScotia.com


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