Originally Posted by
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serious qball, say im working with a pork tenderloin and i know ur the expert
is a cranberry cornbread stuffing overkill, is that sweet on sweet or will the flavors marry
excellent thread
not a big stuffing guy with anything outside of the realm of poultry, but if you must...I'd highly recommend letting your stuffing cook within the same roasting pan you are doing the tenderloin in.
not sure how big it is, but I'd probably cook it by itself and let it crust properly. then drain the excess fat and then add the stuffing mix in the same pan and then finish it off
not sure what you are seasoning it with , but if you are making a cranberry stuffing from scratch I would definitely combine the spices you rub the roast with a splash of brown sugar before you put the in the oven
add the stuffing the same pan when you have about 30-40 mins left
imo
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