Roasted Pork Tenderloin Filled with Sun-Dried Cranberry Stuffing with Roasted Root Vegetables

Name: Roasted Pork Tenderloin Filled with Sun-Dried Cranberry Stuffing with Roasted Root Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters apple juice; 1 teaspoon black peppercorns; 2 Tbsps brown sugar; 1 Tbsp cold butter; 2 carrots, peeled and cut into 2-inch pieces; 1 liters chicken stock; 1 teaspoon chipotle puree; 59 milliliters finely chopped flat leaf parsley; 118 milliliters flour; 3 sprigs fresh thyme; 1 head garlic, broken into cloves and peeled; 2 teaspoons ground cinnamon; 1 Tbsp cascabel powder; 4 Tbsps olive oil; 2 parsnips, peeled and cut into 2-inch pieces; 2 Tbsps pine nuts, toasted; 680 grams pork tenderloin, butterflied; 2 red onions, peeled and cut into 2-inch pieces; 4 servings Salt; 4 servings Salt and freshly ground pepper; 4 whole shallots; 355 milliliters sun-dried cranberries; 2 sweet potatoes, peeled and cut into 2-inch pieces; 2 turnips, peeled and cut into 2-inch pieces; 2 Tbsps vegetable oil

Roasted Pork Tenderloin Filled with Sun-Dried Cranberry Stuffing with Roasted Root Vegetables might be a good recipe to expand your main course recipe box. One portion of this dish contains about 57g of protein, 40g of fat, and a total of 996 calories. This recipe serves 4. It is perfect for Thanksgiving. A mixture of salt, ground cinnamon, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

For the Cranberry Stuffing/Pork: Bring 2 cups of water to a boil in a medium saucepan.

Ingredients you will need

Cranberries

Stuffing

Water

Pork

Equipment you will use

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.

Ingredients you will need

Cranberries

Equipment you will use

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.

Ingredients you will need

Brown Sugar

Pine Nuts

Cinnamon

Clove

Equipment you will use

Bowl

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

Ingredients you will need

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.

Ingredients you will need

Stuffing

Spread

All Purpose Flour

Equipment you will use

Kitchen Twine

Preheat oven to 400 degrees.

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Oven

Heat the oil in a oven proof saute pan until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Oven

Frying Pan

Saute the tenderloin on all sides until golden brown.

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

Equipment you will use

Oven

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

Place chicken stock in a medium saucepan and reduce to 3 cups over high heat.

Ingredients you will need

Chicken Stock

Equipment you will use

Sauce Pan

Add apple juice, chipotle puree and black peppercorns and cook until reduced to 2 cups. Swirl in the butter and season with salt.

Ingredients you will need

Black Peppercorns

Chipotle Chile Puree

Apple Juice

Butter

Salt

For the Roasted Root Vegetables: Preheat oven to 400 degrees F.

Ingredients you will need

Root Vegetable

Equipment you will use

Oven

Place vegetables and garlic in a large baking dish.

Ingredients you will need

Vegetable

Garlic

Equipment you will use

Baking Pan

Add the oil and toss to coat.

Ingredients you will need

Cooking Oil

Add the thyme and season with salt and pepper to taste. Cover the dish with foil and bake for 20 minutes, remove foil and continue baking for 20 minutes or until just cooked through, stirring the vegetables occasionally.

Ingredients you will need

Salt And Pepper

Vegetable

Thyme

Equipment you will use

Oven

Aluminum Foil

Remove from the oven and fold in the parsley.

Ingredients you will need

Parsley

Equipment you will use

Oven

Equipment

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. 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 Alma de Los Andes Reserva Malbec. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.