Recipe courtesy of Bobby Flay
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Total:
2 hr 30 min
Active:
1 hr 30 min
Yield:
4 servings
Level:
Easy

Ingredients

Cranberry Filled Pork Tenderloin:
Garnish:
Sundried Cranberry Filling:
Chicken-Cranberry Sauce:

Directions

Garnish:

Preheat oven to 400 degrees F. Cut a pocket into the side of each pork chop going 3/4 of the way through. Season chop with salt and pepper and stuff the pocket with the cranberry filling.

Heat 2 tablespoons of olive oil in a medium oven-proof saute pan over high heat. Add the pork chops and sear on both sides. Add 1 cup chicken cranberry sauce. Place the pan in the oven and roast until the meat is firm to the touch, about 8 to 10 minutes. Spoon the chicken-cranberry sauce on a plate and top with pork chops. Garnish with dried cranberries and toasted pine nuts.

Sundried Cranberry Filling:

Place the cranberries in a medium bowl and cover with boiling water, let sit 30 minutes to rehydrate. Drain and reserve soaking liquid. Place cranberries and remaining ingredients in a food processor with a 1/4 cup of the soaking liquid and process until smooth. Pass through a fina strainer. Season with salt.

Chicken-Cranberry Sauce:

Place chicken stock in a nonreactive medium saucepan over high heat and cook until reduced to 2 cups. Add, wines, cranberry juice, brown sugar, peppercorns and chipotle puree and continue cooking until thickened to a sauce consistency. Season with salt.

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