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
• Salt

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