STUFFED PORK TENDERLOINS WITH MUSTARD CRANBERRY SAUCE
Make and share this Stuffed Pork Tenderloins with Mustard Cranberry Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 2h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a medium sauce pan, melt butter over medium heat.
- Saute onion, celery, and garlic for 4 minutes or until tender; remove from heat.
- Add in rice, cranberries, apricots, orange peel, thyme, salt, and pepper to taste; mix well.
- Stir in apple juice to moisten; set stuffing aside.
- Make a centered cut down the length of each pork tenderloin, cutting to but not through the other side of the meat.
- Make one cut on each side of the centered cut, also going to but not through the other side of the meat.
- Place each tenderloin between 2 pieces of plastic wrap (Saran).
- Pound lightly with a meat mallet to make an appoximate 10x8 inch rectangle, pounding from the center to the corners.
- Sprinkle each tenderloin with salt and pepper.
- Spoon half of the stuffing mix over each tenderloin, coming to within 1 inch of the edges.
- Roll each tenderloin jelly-roll style beginning with the short side.
- Tie each meat roll with cotton string in about 4-5 equally spaced places (This is to secure the meat roll and keep it from unrolling).
- Place roll seam side down on a rack in a shallow roasting pan.
- Roast, uncovered at 375 degrees for 50-60 minutes or until done.
- Loosely cover with foil and let stand for 5 minutes before slicing.
- Prepare Mustard Cranberry Sauce: In a small saucepan, melt butter or medium heat.
- Saute garlic for 1 minute.
- Stir in flour and mustard; mix well.
- Cook and stir until thickened and bubbly; cook and stir 1 minute more.
- Stir in half and half and dried cranberries; cook until heated through.
- Cut tenderloins into 1/2 inch thick slices; drizzle with Mustard Cranberry Sauce.
Nutrition Facts : Calories 296.3, Fat 14.9, SaturatedFat 7.8, Cholesterol 81.8, Sodium 258.4, Carbohydrate 19.9, Fiber 2, Sugar 4.3, Protein 20.4
ROASTED PORK TENDERLOIN FILLED WITH SUN-DRIED CRANBERRY STUFFING
From the Great Big Food Show
Provided by Bobby Flay
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 23
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.
CRANBERRY-MUSTARD PORK LOIN
"This dressed-up pork loin is so easy that you only have to spend a few minutes in the morning preparing it," notes Laura Cook of Wildwood, Missouri. "It's a family favorite because it is so tasty, and a favorite of mine because it's so fast and easy!"
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place roast in a 3-qt. slow cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast. Cover and cook on low for 4-5 hours or until meat is tender. Remove roast and keep warm. , Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.,
Nutrition Facts : Calories 255 calories, Fat 6g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 236mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 22g protein.
GLAZED AND STUFFED PORK TENDERLOIN
I couldn't find the perfect glazed and stuffed pork tenderloin, so I decided to give it a try on my own. This recipe is awesome!
Provided by TPATNO
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h45m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut a lengthwise slit 3/4 of the way through pork tenderloin and spread tenderloin open. Pound the meat flat and to 1/4-inch thickness with a meat mallet.
- Heat canola oil in a large skillet over medium heat and brown the flattened tenderloin in the hot oil, about 5 minutes per side. Transfer tenderloin to a plate.
- Heat butter in skillet over medium heat and cook and stir celery and onion in the hot butter until tender, about 8 minutes. Stir bread crumbs, parsley, 1 teaspoon garlic powder, rosemary, salt, and black pepper into the celery and onions.
- Open the tenderloin and spread the bread crumb mixture over the meat to within 1/2 inch of the edge. Fold the tenderloin over the stuffing and tie together with kitchen string; place into a shallow roasting pan.
- Stir cranberry jam, jalapeno pepper jam, garlic, and garlic powder together in a bowl; spread mixture over the tenderloin.
- Bake in the preheated oven until the jam mixture has baked into a glaze and an instant-read meat thermometer inserted into the middle of stuffing reads 160 degrees F (70 degrees C), 50 to 60 minutes. Let meat stand 5 minutes before untying and slicing.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 36.7 g, Cholesterol 78.5 mg, Fat 15.6 g, Fiber 2.1 g, Protein 23 g, SaturatedFat 6.1 g, Sodium 390.5 mg, Sugar 12.1 g
CRANBERRY-STUFFED PORK LOIN
Have your butcher butterfly the roast. Got this from "Better Homes and Gardens 2002 Annual Recipes" collection.
Provided by Purplefiend
Categories Pork
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F
- To butterfly the roast, turn the roast fat side down. Make a single lengthwise cut down the center of the loin, cutting to within 1/2 inch of the other side. Spread open like a book. Place knife in the "V" of the first cut. Make another cut-knife should be parallel to the table-to the right of the "V" to within 1/2 inch of the end (do not cut all the way thru the roast). Repeat the parallel cut to the left of the "V". Spread open the sections. Cover with plastic wrap. Working from center to edges, pound with flat side of meat mallet to 3/4 to 1 inch thickness. Remove plastic wrap.
- Sprinkle meat with salt and pepper; spread 2/3 cup Roasted Garlic and Sweet Onion Jam.
- Sprinkle cranberries onto jam.
- Starting at a long side, roll meat up.
- Tie snugly at 3 inch intervals with 100% cotton string.
- Place the rolled pork loin roast on a rack in a shallow roasting pan.
- Sprinkle with garlic salt and pepper.
- Insert a meat thermometer into center of roast (the thickest part).
- Roast, uncovered, for 1 1/4 to 1 1/2 hours or until thermometer registers 155 degrees F, spreading with the remaining jam the last 15 minutes of roasting.
- Remove the roast from the pan.
- Cover with foil; let stand for 15 minutes before carving.
- Meanwhile, for gravy, carefully pour wine into roasting pan, stirring to scrape up browned bits from bottom of pan.
- Strain and measure pan juices.
- Add chicken broth, if necessary, to equal 1 1/2 cups total.
- In a saucepan stir 3/4 cup chicken broth into flour until smooth; stir in the wine mixture.
- Cook and stir until thickened and bubbly; cook and stir for 1 minute more.
- To carve, cut string. Using a carving knife, cut roast into 1 inch thick slices.
- Serve with gravy.
Nutrition Facts : Calories 462.3, Fat 28.8, SaturatedFat 10, Cholesterol 122.5, Sodium 161.7, Carbohydrate 3.6, Fiber 0.5, Sugar 0.6, Protein 41.5
PORK TENDERLOIN WITH CRANBERRY STUFFING
This recipe was featured years ago in Homemakers Magazine. It is quite easy to make and so elegant to serve for a dinner party or a special evening for two.
Provided by Irmgard
Categories Pork
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 599.5, Fat 22.9, SaturatedFat 9.8, Cholesterol 170, Sodium 561.9, Carbohydrate 41.3, Fiber 3.1, Sugar 4.2, Protein 54.1
CRANBERRY-MUSTARD PORK TENDERLOIN
This simple recipe was found in the Fix-It and Forget-It: Our Best Slow-Cooker Recipes 2009 cookbook. Preparation time does not include the 10 minutes needed for the cooked meat to stand before slicing. Cook time, for me, was around 5 1/2 to 6 hours at the most!
Provided by Sydney Mike
Categories Lemon
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together the cranberry sauce, lemon juice, mustard & brown sugar, then pour 1/3 of the mixture in the bottom of a 5-quart crock pot.
- Place tenderloins on top of the sauce, then pour the remaining sauce over the meat.
- Cover & cook on high for 1 hour, then turn the temperature to low & cook another 4 to 6 hours or until meat is tender.
- Allow meat to stand 10 minutes before slicing & serving.
CRANBERRY APPLE STUFFED PORK LOIN
An easy and impressive dish that tastes wonderful.
Provided by tahoegirl
Categories Meat and Poultry Recipes Pork
Time 1h35m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
- Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
- Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
- Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.
Nutrition Facts : Calories 267 calories, Carbohydrate 16 g, Cholesterol 65.5 mg, Fat 11 g, Fiber 1.6 g, Protein 25.5 g, SaturatedFat 3.2 g, Sodium 307.5 mg, Sugar 4.8 g
STUFFED PORK ROAST WITH CRANBERRY SAUCE
Pork loin and stuffing with cranberry sauce drizzled over it is a flavorsome dish you'd be proud to serve your guest. For more color add some steamed broccoli on the plate.
Provided by Charlotte J
Categories Pork
Time 1h55m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side.
- Do not cut all the way through.
- Set aside.
- Melt butter in medium heavy skillet over medium-high heat.
- Reduce heat, add onion, cover and cook, stirring occasionally, about 10 minutes.
- Transfer onion to food processor and add pecans, bread, ham, salt and pepper.
- Mince using on/off turns.
- Spread 1/4 to 1/2 of stuffing over pork loin, fold and tie with butcher's twine at 1 1/2-inch intervals.
- Place roast on rack in roasting pan; place in 350° oven and roast until internal temperature registers 155°, about 1 1/2 hours.
- Bake remaining stuffing in small casserole for 30 minutes.
- Meanwhile, combine water and sugar in 3-qt.
- non-aluminum saucepan and bring to boil over medium-high heat, making sure sugar is dissolved.
- Add cranberries, reduce heat, cover and simmer until berries pop, about 5 minutes.
- Puree in food processor and strain to remove skins.
- Stir in salt and pepper.
- Reheat gently, if necessary, before serving.
- Let roast stand 10 minutes before slicing thinly to serve.
- Serve pork, with extra stuffing on side, with cranberry sauce.
Nutrition Facts : Calories 345.4, Fat 22.5, SaturatedFat 7.3, Cholesterol 81.5, Sodium 248.4, Carbohydrate 11.6, Fiber 2.1, Sugar 8, Protein 24.1
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