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
6 cups chicken stock
1 cup apple juice
1 teaspoon chipotle puree
1 teaspoon black peppercorns
1 tablespoon cold butter
Salt
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