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Receta Roasted Pork Tenderloin Filled With Dried Cranberry Stuffing
by Global Cookbook

Roasted Pork Tenderloin Filled With Dried Cranberry Stuffing
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Ingredientes

  • 1 1/2 c. sun-dry cranberries
  • 2 Tbsp. pine nuts toasted
  • 2 tsp grnd cinnamon
  • 1 pch grnd cloves
  • 2 Tbsp. brown sugar
  • 1 Tbsp. cascabel pwdr
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 Tbsp. vegetable oil
  • 1/2 c. flour
  • 1 1/2 lb pork tenderloin - (to 2) butterflied
  • 6 c. chicken stock
  • 1 c. apple juice
  • 1 tsp chipotle puree
  • 1 tsp black peppercorns
  • 1 Tbsp. cool butter
  •     Salt to taste
  • 2 x carrots peeled, and
  •     cut into 2" pcs
  • 2 x sweet potatoes peeled, and
  •     cut into 2" pcs
  • 2 x parsnips peeled, and
  •     cut into 2" pcs
  • 2 x red onions peeled, and
  •     cut into 2" pcs
  • 2 x turnips peeled, and
  •     cut into 2" pcs
  • 4 whl shallots
  • 1 x garlic head broken into cloves,
  •     and peeled
  • 4 Tbsp. extra virgin olive oil
  • 3 sprg fresh thyme
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1/4 c. finely-minced flat-leaf parsley

Direcciones

  1. For the Cranberry Stuffing/Pork: Bring 2 c. of water to a boil in a medium saucepan. Add in 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 in the pine nuts, cinnamon, cloves, brown sugar, cascabel pwdr, and a few Tbsp. of the soaking liquid. Pulse till coarsely minced, remove to a bowl.
  2. Place the tenderloin on a work surface and season 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.
  3. Preheat oven to 400 degrees. Heat the oil in a oven proof saute/fry pan till smoking. Saute/fry the tenderloin on all sides till golden. Place in the oven and roast till almost cooked through, about 10 min. Remove and let rest 10 min. Slice into 1-inch pcs.
  4. For the Chicken Sauce: Place chicken stock in a medium saucepan and reduce to 3 c. over high heat. Add in apple juice, chipotle puree and black peppercorns and cook till reduced to 2 c.. Swirl in the butter and season with salt.
  5. For the Roasted Root Vegetables: Preheat oven to 400 degrees. Place vegetables and garlic in a large baking dish. Add in the oil and toss to coat. Add in the thyme and season with salt and pepper to taste. Cover the dish with foil and bake for 20 min, remove foil and continue baking for 20 min or possibly till just cooked through, stirring the vegetables occasionally. Remove from the oven and mix in the parsley.
  6. This recipe yields 4 servings.
  7. Comments: Original title as listed is "Roasted Pork Tenderloin Filled With Sun-Dry Cranberry Stuffing With Roasted Root Vegetables."