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

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  • Level: Easy
  • Yield: 4 servings
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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


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


  1. For the Cranberry Stuffing/Pork: 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.
  2. Place the tenderloin on a work surface and season 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. Heat the oil in a oven proof saute pan until smoking. Saute the tenderloin on all sides until golden brown. Place in the oven and roast until almost cooked through, about 10 minutes. Remove and let rest 10 minutes. Slice into 1-inch pieces.
  4. For the Chicken Sauce: Place chicken stock in a medium saucepan and reduce to 3 cups over high heat. Add apple juice, chipotle puree and black peppercorns and cook until reduced to 2 cups. Swirl in the butter and season with salt.
  5. For the Roasted Root Vegetables: Preheat oven to 400 degrees F. Place vegetables and garlic in a large baking dish. Add the oil and toss to coat. Add the thyme and season with salt and pepper to taste. Cover the dish with foil and bake for 20 minutes, remove foil and continue baking for 20 minutes or until just cooked through, stirring the vegetables occasionally. Remove from the oven and fold in the parsley.