Tuesday, December 21, 2010

Pork Tenderloin Stuffed with Cranberries

Roasted Pork Tenderloin filled with Sun-Dried Cranberry Stuffing

Cranberry Stuffing:
1 ½ Cups 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 ½ to 2 lbs) pork tenderloin butterflied
Salt and freshly ground black Pepper
½ Cup all-purpose flour, seasoned with salt & pepper
2 Tablespoons of Vegetable Oil
Sauce, recipe follows

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, cascable powder and a few Tablespoons of the soaking liquid. Pulse until coarsely chopped, remove to bowl and stir in the cilantro.

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 and fold each side over the filling and tie with a butchers twine and dredge lightly in flour.

Preheat oven to 400 degrees.

Heat the oven in an oven proof sauté Pan until smoking. Sauté 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.


2 Tablespoons olive oil
1 small onion, finely chopped
1 Carrot. Finely chopped
1 Stalk o celery, finely chopped
2 Cloves of Garlic Minced
6 Cups of Chicken broth
1 cup apple juice concentrated, thawed
2 teaspoons chipotle puree
1 teaspoon black peppercorn
2 Tablespoons cold butter

Heat oil in a medium saucepan over medium heat. Add the onions, carrots 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.

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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