Roasted Pork Tenderloin filled with Sun-Dried Cranberry Stuffing

From the Great Big Food Show
  • Level: Intermediate
  • Total: 2 hr 25 min
  • Prep: 30 min
  • Inactive: 1 hr 10 min
  • Cook: 45 min
  • Yield: 4 servings
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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, finely 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:

  1. 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.
  2. 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.
  3. Preheat oven to 400 degrees F.
  4. Heat the oil in an ovenproof 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:

  1. 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.
  2. 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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