Cranberry Filled Pork Tenderloin:
- 4 pork chops, 1-inch thick
- Salt and freshly pepper
- Cranberry filling, recipe follows
- Cranberry sauce, recipe follows
- Olive oil
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:
- 1 cup sundried cranberries
- 2 tablespoons pinenuts, toasted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 tablespoon brown sugar
- 1 teaspoon cascabel chile powder
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.