Porktenderloinstuffedwithcranberriespecansrice Recipes

PORK TENDERLOIN WITH CRANBERRY STUFFING

Steps:

• To make the stuffing, melt the butter in a large saucepan and saute the onion until tender but do not brown.
• Stir in the cranberries, celery seed, sage, thyme and allspice.
• Add the breadcrumbs and stir until evenly mixed.
• Season with salt and pepper.
• Cut the tenderloins lengthwise but do not cut right through.
• The meat should open like a book.
• Pound lightly with a cleaver or rolling pin to flatten slightly.
• Spread the stuffing on one side of the meat, fold the other side over the stuffing and tie with cotton string.
• Place the meat on a rack in a roasting pan.
• Rub with butter.
• Bake in a preheated 325 degree F oven for 20 to 30 minutes to the pound for approximately 1 hour.
• Baste several times with the pan juices.
• Let stand for 10 minutes before serving.

ROASTED PORK TENDERLOIN FILLED WITH SUN-DRIED CRANBERRY STUFFING

Steps:

• 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 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, fold each side over the filling, and tie with a butcher's twine and dredge lightly in the flour.
• Preheat oven to 400 degrees F.
• Heat the oil in an ovenproof saute pan until smoking. Saute 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.
• Heat oil in a medium saucepan over medium heat. Add the onions, carrot 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.