Roasted Pork Tenderloin filled with Sun-Dried Cranberry Stuffing

Name: Roasted Pork Tenderloin filled with Sun-Dried Cranberry Stuffing
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters apple juice concentrate, thawed; 1 teaspoon black peppercorns; 3 Tbsps brown sugar; 2 Tbsps cold butter; 1 carrot, finely diced; 1 stalk celery, finely diced; 1 liters chicken stock; 2 teaspoons chipotle puree; 2 Tbsps chopped cilantro leaves; 118 milliliters all-purpose flour, seasoned with salt and freshly ground black pepper; 2 cloves garlic, finely chopped; 2 teaspoons ground cinnamon; 1 pinch Pinch ground cloves; 1 Tbsp cascabel powder; 2 Tbsps olive oil; 1 small onion, finely chopped; 2 Tbsps pine nuts, toasted; 680 grams pork tenderloin, butterflied; 4 servings Salt; 4 servings Salt and freshly ground black pepper; 355 milliliters sun-dried cranberries; 2 Tbsps vegetable oil

Roasted Pork Tenderloin filled with Sun-Dried Cranberry Stuffing requires roughly 2 hours and 25 minutes from start to finish. For $6.55 per serving, you get a main course that serves 4. One serving contains 796 calories, 53g of protein, and 35g of fat. It will be a hit at your Thanksgiving event. Head to the store and pick up ground cinnamon, ground cloves, celery, and a few other things to make it today.

Instructions

Bring 2 cups of water to a boil in a medium saucepan.

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Water

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Sauce Pan

Add the cranberries, remove from the heat and let rest 1 hour, drain, reserving the soaking liquid and place in the bowl of a food processor.

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Cranberries

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Food Processor

Bowl

Add the pine nuts, cinnamon, cloves, brown sugar, cascabel powder, and a few tablespoons of the soaking liquid. Pulse until coarsely chopped, remove to a bowl and stir in the cilantro.

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Brown Sugar

Pine Nuts

Cilantro

Cinnamon

Clove

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Bowl

Place the tenderloin on a work surface and season on both sides with salt and pepper to taste.

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Salt And Pepper

Spread a thin layer of the stuffing down the center, fold each side over the filling, and tie with a butcher's twine and dredge lightly in the flour.

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Stuffing

Spread

All Purpose Flour

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Kitchen Twine

Preheat oven to 400 degrees F.

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Oven

Heat the oil in an ovenproof saute pan until smoking.

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Cooking Oil

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Frying Pan

Saute the tenderloin on all sides until golden brown.

Place in the oven and roast until almost cooked through about 8 to 10 minutes.

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Oven

Remove and let rest 10 minutes. Slice into 1-inch pieces.

Heat oil in a medium saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Add the onions, carrot and celery and cook until soft, about 8 to 10 minutes.

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Carrot

Celery

Onion

Add the garlic and cook for 2 minutes.

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Garlic

Add the stock, juice concentrate, chipotle puree and peppercorns, increase the heat to high and cook the sauce until reduced to 2 cups, about 15 to 20 minutes.

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Chipotle Chile Puree

Peppercorns

Juice

Sauce

Stock

Strain the sauce into a small saucepan and bring to a simmer.

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Sauce

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Sauce Pan

Whisk in the butter and season with salt and pepper to taste.

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Salt And Pepper

Butter

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Whisk

Equipment

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try La Celia Pioneer Malbec. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.

La Celia Pioneer Malbec

The 2017 Finca La Celia Pioneer Malbec is an attractive wine with aromas of fresh and ripe fruit, in perfect harmony with the delicacy of the violets and oak aging notes. Very good attack on the palate, with fruity concentration, typical of Malbec, palate medium firm but at the same time elegant. It is an ideal Malbec to drink with the Argetine roast beef with typical “empanadas”.