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

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Cranberry Stuffing/Pork:

1 1/2 cups sun-dried cranberries

2 tablespoons pine nuts, toasted

2 teaspoons ground cinnamon

Pinch cloves

2 tablespoons brown sugar

1 tablespoon cascabel powder

Salt and freshly ground pepper

2 tablespoons vegetable oil

1/2 cup flour

1 1/2 to 2 pound pork tenderloin, butterflied

Chicken Sauce:

6 cups chicken stock

1 cup apple juice

1 teaspoon chipotle puree

1 teaspoon black peppercorns

1 tablespoon cold butter

Salt

Roasted Root Vegetables:

2 carrots, peeled and cut into 2-inch pieces

2 sweet potatoes, peeled and cut into 2-inch pieces

2 parsnips, peeled and cut into 2-inch pieces

2 red onions, peeled and cut into 2-inch pieces

2 turnips, peeled and cut into 2-inch pieces

4 whole shallots

1 head garlic, broken into cloves and peeled

4 tablespoons olive oil

3 sprigs fresh thyme

Salt and freshly ground pepper

1/4 cup finely chopped flat leaf parsley