Roasted Pork Tenderloin filled with Sun-Dried Cranberry Stuffing

From the Great Big Food Show

Total Time:
2 hr 25 min
Prep:
30 min
Inactive:
1 hr 10 min
Cook:
45 min

Yield:
4 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • Cranberry Stuffing:
  • 1 1/2 cups sun-dried cranberries
  • 2 tablespoons pine nuts, toasted
  • 2 teaspoons ground cinnamon
  • Pinch ground cloves
  • 3 tablespoons brown sugar
  • 1 tablespoon cascabel powder
  • 2 tablespoons chopped cilantro leaves
  • 1 (1 1/2 to 2 pound) pork tenderloin, butterflied
  • Salt and freshly ground black pepper
  • 1/2 cup all-purpose flour, seasoned with salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • Sauce, recipe follows
  • Sauce:
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 carrot, finley diced
  • 1 stalk celery, finely diced
  • 2 cloves garlic, finely chopped
  • 6 cups chicken stock
  • 1 cup apple juice concentrate, thawed
  • 2 teaspoons chipotle puree
  • 1 teaspoon black peppercorns
  • 2 tablespoons cold butter
  • Salt
Directions
Cranberry Stuffing:

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

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

Preheat oven to 400 degrees F.

Heat the oil in a oven proof saute pan until smoking. Saute the tenderloin on all sides until golden brown. Place in the oven and roast until almost cooked through about 8 to 10 minutes. Remove and let rest 10 minutes. Slice into 1 inch pieces.

Sauce:

Heat oil in a medium saucepan over medium heat. Add the onions, carrot and celery and cook until soft, about 8 to 10 minutes. Add the garlic and cook for 2 minutes. 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.

Strain the sauce into a small saucepan and bring to a simmer. Whisk in the butter and season with salt and pepper to taste.

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