Pork Tenderloin with Cranberry Stuffing
Adapted from Prime Meridian. When we tested this recipe, men and women alike devoured it!
1 cup water
3/4 cup sweetened dried cranberries
2 Tbsp pine nuts, toasted
1 tsp ground cinnamon
2 Tbsp brown sugar
1 tsp chili powder
(2) 1-lb duBreton Natural Pork tenderloins, butterflied and pounded slightly to flatten
Freshly ground pepper
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
Autumn Sauce (see recipe)
In a small saucepan, bring water to a boil and add cranberries. Remove from heat and let sit 1 hour. Drain, reserving 2 tablespoons of liquid (Can be prepared ahead; refrigerate cranberries and liquid separately until ready to use.)
Preheat oven to 400°F.
In a food processor, coarsely chop cranberries, pine nuts, cinnamon, brown sugar, and chili powder with reserved liquid. Season tenderloin with salt and pepper. Put cranberry mixture down the center of one tenderloin. Place other tenderloin on top, and tie together with butcher string.
In a small skillet, heat oil, and brown tenderloins on all sides. Place in a baking dish. Bake 30 to 45 minutes. Remove from oven when a meat thermometer reads 145°F. Let rest 10 minutes. Slice tenderloin and serve with Autumn Sauce. Makes 4 to 6 servings
Makes 4—6 servings
Allergy Warning: Contains milk and other nuts