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Ingredientes
- 4 x pork chops, 1" thick Salt to taste Freshly-grnd black pepper to taste Cranberry filling (see below) Cranberry sauce (see below) Extra virgin olive oil as needed Dry cranberries Toasted pine nuts
- 1 c. sundried cranberries
- 2 Tbsp. pinenuts toasted
- 1 tsp grnd cinnamon
- 1/2 tsp grnd cloves
- 1 Tbsp. brown sugar
- 1 tsp cascabel chile pwdr Salt to taste
- 4 c. homemade chicken stock
- 1/4 c. white wine
- 1/4 c. red wine
- 1/4 c. cranberry juice
- 1 Tbsp. brown sugar
- 1 tsp black peppercorns
- 1 Tbsp. chipotle puree Salt to taste
Direcciones
- Cranberry Filled Pork Tenderloin: Preheat oven to 400 degrees.
- Cut a pocket into the side of each pork chop going 3/4 of the way through. Season chop with salt and pepper and stuff the pocket with the Sundried Cranberry Filling.
- Heat 2 Tbsp. of extra virgin olive oil in a medium oven-proof saute/fry pan over high heat. Add in the pork chops and sear on both sides. Add in 1 c. Chicken-Cranberry Sauce. Place the pan in the oven and roast till the meat is hard to the touch, about 8 to 10 min.
- Spoon the chicken-cranberry sauce on a plate and top with pork chops. Garnish with dry cranberries and toasted pine nuts.
- Sundried Cranberry Filling: Place the cranberries in a medium bowl and cover with boiling water, let sit 30 min to rehydrate. Drain and reserve soaking liquid. Place cranberries and remaining ingredients in a food processor with a 1/4 c. of the soaking liquid and process till smooth. Season with salt.
- Chicken-Cranberry Sauce: Place chicken stock in a nonreactive medium saucepan over high heat and cook till reduced to 2 c.. Add in wines, cranberry juice, brown sugar, peppercorns and chipotle puree and continue cooking till thickened to a sauce consistency. Season with salt.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 4 servings | |
| Calories 350 | |
| Calories from Fat 182 | 52% |
| Total Fat 20.36g | 25% |
| Saturated Fat 6.65g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 1106mg | 46% |
| Potassium 571mg | 16% |
| Total Carbs 22.0g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 12.72g | 8% |
| Protein 14.32g | 23% |
