holiday stuffed OmniPork tenderloin

I’m so excited about this recipe because I think I might have topped my holiday roast game. Oh yes, this time I’ve created an epic vegan pork tenderloin. Sure I’ve got my puff pastry roast and the whole roasted cauliflower. Both fantastic options, but those are evidently still vegetables. But now, thanks to the revolutionary OmniPork line of products we plant-based peeps can enjoy a meaty holiday roast in the center of our festive tables too.


To create this masterpiece I used OmniPork ground. It’s a plant-based pork-style ground product made from a proprietary blend of proteins from peas, non-GMO soy, shiitake mushrooms, and rice. It boasts 11 grams of protein per serving and contains fiber! I stuffed this pork tenderloin with a somewhat traditional holiday stuffing that contains leeks, shallot, celery, potato, cranberries, and bread stuffing mix of course! Then it’s basted with a sweet and smokey glaze to get the perfect sticky exterior that makes you drool. I prefer to serve this holiday vegan pork tenderloin with apple sauce for that classic look, feel, and taste.


OmniPork ground and strips can be found at Sprouts Farmers Market, select Whole Foods locations, and through Shop Veiji. Find the nearest retailer near you that sells the OmniPork line of products!

5 from 1 vote
Print Recipe

holiday stuffed OmniPork tenderloin

Course dinner, holiday, Main Course
Cuisine American
Keyword holiday, pork tenderloin, stuffing, vegan pork, vegan stuffing
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
resting time 20 minutes
Total Time 2 hours 10 minutes
Servings 10 slices
Author Lauren Toyota


OmniPork tenderloin 

  • 2 pkgs (each 10 oz/283 g) Omni Pork ground, thawed
  • apple sauce, for serving

holiday stuffing

  • 2 tbsp olive oil
  • ¾ C small cubed peeled yellow potato (about 1 small potato)
  • C finely chopped leek
  • ½ C finely chopped celery
  • ½ C finely chopped shallot (about 1 shallot)
  • 2 garlic cloves, minced
  • 1 tbsp finely chopped fresh sage
  • 1 tsp finely chopped fresh rosemary
  • 1 tsp fresh thyme
  • ½ tsp ground nutmeg
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper
  • 1 ½ C vegetable stock
  • 2 C store-bought stuffing bread mix
  • ½ C dried cranberries


  • ¼ C pure cranberry juice
  • 2 tbsp soy sauce or tamari
  • 2 tbsp maple syrup
  • 1 tsp liquid smoke


  1. Preheat oven to 425°F
  2. In a large cast-iron pan, heat up olive oil over medium heat. Once hot add potato, leek, celery, shallot, garlic, herbs, nutmeg, salt, and pepper to the pan. Cook for 6 to 7 minutes, until fragrant and there is some browning on the leeks.
  3. Add vegetable stock, cranberries, and stuffing mix. Stir to combine, turn heat to low and place a lid on the pan for 5 minutes, until most of the liquid is absorbed and bread is fluffy. Turn the heat off the pan and leave the pan uncovered while you prepare the OmniPork. You can taste it at this point and add more sea salt or pepper to taste. The potatoes will only be partially cooked but will continue cooking in the oven.
  4. Lay a piece of heavy-duty aluminum foil about 20-inches long x 12-inches high on the counter. Oil it with spray oil or use your hands to coat the surface with olive oil. Place the OmniPork ground in a rectangle on the foil ¼-inch thick and 13-inches long x 8-inch high using a spatula to shape it and spread it evenly. Place the stuffing mixture in the center leaving about 1-inch of only pork along the top and bottom and 1 ½-inches on the left and right sides. Use the foil to help roll one short end all the way along until you have a log. Use the foil to get it rolled but do not roll the foil into the stuffing or pork. Use a spatula or your hands to seal the pork on all sides, seal up the ends of the foil like an envelope as tight as you can around the log. If some pork is peeking out the ends that’s ok but it should hold it’s shape and not start oozing out. Seal the short ends by folding and pinching the foil together as best you can. Place this log foil seam side up on a wire rack placed over a baking sheet lined with parchment or a silpat mat as it will leak juices. Bake for 40 minutes.
  5. Meanwhile, combine the glaze ingredients together in a small saucepan and heat over medium heat to a simmer. Simmer for about 6 to 7 minutes to thicken it slightly. Allow it to cool while the stuffed tenderloin continues to bake.

  6. Remove the pork tenderloin from the oven and unwrap the foil. You can leave it on the foil and brush it with a coating of the glaze. Bake for 20 to 25 minutes, glazing 2 to 3 more times during the bake time until it is much darker in color and has sticky coating of glaze baked in. Allow the pork tenderloin to rest for 15 to 20 minutes before slixing and serving.

  7. Serve the pork tenderloin with apple sauce.

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