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Stuffed Pork Tenderloin

This is an elegant entree for your next dinner party. Each slice is studded with cranberries, apples and nuts.

This is an elegant entree for your next dinner party. Each slice is studded with cranberries, apples and nuts.


Elegant Pork Tenderloin


Ingredients



  • 1 pork tenderloin (625 to 750 g/1 1/4 to 1 1/2 lb)

  • 2 slices bacon, chopped

  • 75 ml (1/3 cup) diced onion

  • 175 ml (3/4 cup) dry seasoned breadcrumbs

  • 1 apple, peeled, cored and chopped

  • 75 ml (1/3 cup) chopped toasted walnuts

  • 75 ml (1/3 cup) fresh or frozen cranberries, halved if large

  • 5 ml (1 tsp) chopped fresh sage leaves or 2 ml (1/2 tsp) dried (approx)

  • Chicken broth or water

  • Salt and pepper

  • 30 ml (2 tbsp) olive oil or butter, melted


Preparation



  • Cut tenderloin almost through lengthwise; open like a book. Place plastic wrap on top and under tenderloin; pound with rolling pin to flatten to even thickness. Set aside.

  • In a medium saucepan or skillet, cook bacon and onion over medium-high heat until tender and browned. Stir in breadcrumbs, apple, walnuts, cranberries and sage. Moisten slightly with up to 50 ml (1/4 cup) broth until mixture holds together when pressed. Season with salt, pepper and more sage to taste.

  • Place tenderloin, smooth side down, on work surface. Press filling along length of centre third; roll meat around filling to enclose completely. Tie with string at 4-cm (1 1/2-inch) intervals. (Can be wrapped in plastic wrap and refrigerated overnight at this point.)

  • Place, seam-side-down, in lightly greased baking dish. Brush with oil. Sprinkle with pepper to taste. Roast in a 180 C (350 F) oven for 45 minutes until meat thermometer inserted in centre registers 71 C (160 F) or until juices run clear when pork is pierced and just a hint of pink remains inside.

  • Let stand for 10 minutes before slicing into 2-cm (3/4-inch) slices.

Nutritional information per serving: 472 calories, 39 g protein, 24 g fat, 24 g carbohydrates, 3 g fibre.


 
 
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