This Cranberry Rosemary Walnut Stuffed Sheet Pan Pork Tenderloin Meal is an incredibly flavorful meal that’s simple to make. The bright cranberry paired with fresh herbs and nuts in the center makes for a delightful holiday meal. Plus cleanup is made easy with Reynolds Wrap® Non-Stick Foil! Serves 4.

Reynolds Wrap pork tenderloin image

Disclosure: This post is sponsored by Reynolds Wrap® Foil. As always, all opinions are my own. 

The holiday season is here and boy oh boy does it look different from last year!

No, not only because I am a good deal heavier than last year and starting to waddle (thanks Baby!). 

Normally at this time of year, the Man and I would be preparing for our annual holiday meal on Christmas Eve. However, those plans have been cancelled and this year, we find ourselves with a much smaller gathering of two.

While we are all coming to terms with how this season will be different, I’ve been making the effort to find hope and happiness in the kitchen.

Whether it’s baking too many cookies or figuring out ways to make meals a little more special, this year it seems even more important to make the food that hits the table extra special. 

Overhead photo of sliced stuffed pork tenderloin

This cranberry rosemary walnut stuffed sheet pan pork tenderloin meal might have a long name, but it’s easy to make and it really brings extra cheer to the table! You can serve the delightfully stuffed and juicy pork for a special holiday meal, or you can whip it out on a weeknight. It’s THAT simple.

You know what else is simple? The cleanup. All you need is some Reynolds Wrap® Non-Stick Foil to cover the rimmed baking sheet and your cleanup is pretty much done.

Reynolds Wrap pork tenderloin image

Since this is a one pan meal, everything cooks together right on that sheet pan. Reynolds Wrap® Non-Stick Foil has a dull side to it that is non-stick, meaning you don’t have to whip out that cooking spray that you normally reach for. 

Instead, you use this foil (dull side up since that’s the non-stick side!) then toss it once dinner is done. It saves you from cleaning a pan so there’s pretty much no cleanup at the end of the meal. 

This holiday season, seeing an empty sink is a precious, precious thing after all.

Side photo of slices of stuffed pork on a plate

Other yummy one pan recipes: Sheet Pan Pineapple Chipotle Chicken Tacos | Short Rib Mexican Skillet Pie | Spicy Black Bean Chicken Pumpkin Enchilada Bake

this recipe’s must-haves

To start, you’ll need a baking sheet – I like to use a half sheet baking pan – lined with Reynolds Wrap® Non-Stick Foil. 

A cutting board and chef’s knife are important not only for prepping the vegetables and ingredients for the filling, but also for butterflying a pork tenderloin. 

Finally, you’ll need a non-stick skillet to cook the prosciutto and one of your mixing bowls to finish off the filling.

how to make stuffed sheet pan pork tenderloin!

Butterfly pork tenderloin

To start, you will need to butterfly the pork. This is a simple process, so don’t be intimidated! Start by placing the pork on a cutting board. Hold the knife flat and cut into the tenderloin, making a lengthwise cut into one side just above the center. Be sure to stop short of the edge so you don’t separate the meat.

Sheet pan pork tenderloin image

Fold out the portion you just cut and turn the pork 180 degrees. Make another lengthwise cut just below the center, away from the cut you just made. Again, make sure you don’t cut all the way through. Open up the second cut to reveal a rectangle. Now you’re ready to fill and roll!

Make filling and assemble 

To make the filling, you will start by crisping up the prosciutto in a skillet with some oil. Once it’s cooked, combine it with all the other ingredients for the filling and spread it over the prepared pork. 

Roll up the pork tightly and secure in four different places with kitchen twine. 

Line a rimmed baking sheet with Reynolds Wrap® Non-Stick Foil. Make sure that the dull side is facing up (that’s the non-stick side) so the pork doesn’t stick!.

Place the green beans in the center of the prepared pan, then fill the sides with the potatoes. Top the green beans with the pork.


Bake for 25 to 30 minutes, until it’s 140˚F in the center (I use a trusty meat thermometer for this). Let the tenderloin rest for about 10 minutes before slicing and serving.

Image of sliced stuffed pork on a plate

can I use pork loin roast instead?

If you prefer pork loin roast (or if you simply can’t get your hands on a pork tenderloin), you can easily use it! There are a few alterations you will want to make to the recipe. Once you butterfly the pork, be sure to pound it out to about 1/2-inch thickness. 

In addition, add about 5 to 10 minutes to the cook time. You still want the temperature to be 140˚F to 145˚F in the center!

Thumbnail image of stuffed pork tenderloin

Cranberry Rosemary Walnut Stuffed Sheet Pan Pork Tenderloin Meal

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

An incredibly simple meal that looks harder to make than it actually is!


  • One 2 to 3 lbs pork tenderloin, trimmed
  • 2 Tbsp olive oil, divided
  • 1/2 cup chopped prosciutto
  • 1 1/2 cups chopped fresh cranberries
  • 1/2 cup homemade breadcrumbs or panko breadcrumbs
  • 1 1/2 Tbsp packed brown sugar
  • 1 1/2 Tbsp chopped fresh rosemary
  • 1/4 cup finely chopped walnuts*
  • 1 lb green beans, trimmed
  • 1 1/2 lbs Yukon Gold potatoes, roughly chopped
  • Salt and pepper
  • For serving: homemade cranberry sauce, freshly chopped rosemary
  • Reynolds Wrap® Non-Stick Foil


    1. Preheat the oven to 450˚F. Line a rimmed baking sheet with Reynolds Wrap® Non-Stick Foil. Make sure the dull side is facing up.
    2. Prepare the pork by butterflying it. Place the pork on a cutting board with one skinny end pointed towards you. Holding the knife flat, make a lengthwise cut into the side of the tenderloin, just above the center. Stop short of the opposite edge so it remains connected. Fold out the portion you just cut and turn the pork 180 degrees. Make another lengthwise cut just below the center, away from the cut you just made. Again, make sure you don’t cut all the way through. Open up the second cut to reveal a rectangle. Set aside.
    3. In a small skillet over medium heat, heat 1 Tbsp oil. Once hot, add prosciutto and cook, stirring frequently, until crispy, about 3 to 4 minutes. Remove from heat and add to a bowl with cranberries, breadcrumbs, sugar, rosemary, and walnuts. Stir well to combine.
    4. Season pork with salt and pepper. Spread the cranberry walnut filling all over the pork in an even layer. Roll tightly into a log, then use kitchen twine to secure in 4 places along the log.
    5. Add green beans in an even layer in the center of the rimmed baking sheet. Add the potatoes on either side in an even layer. Drizzle the vegetables with remaining oil and sprinkle with salt and pepper. Place the prepared tenderloin on top of the green beans.
    6. Roast for 25 to 30 minutes, until a thermometer inserted in the center registers 140 to 145˚F. Let the loin rest for 10 minutes before slicing. Serve with cranberry sauce.


*If you have or are serving someone with a nut allergy, you can omit the walnuts.

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