Roasted Pork Tenderloin filled with Sun-Dried Cranberry Stuffing (Bobby Flay) |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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From the Great Big Food Show Ingredients:
1 1/2 cups sun-dried cranberries |
2 tablespoons pine nuts, toasted |
2 teaspoons ground cinnamon |
pinch ground cloves |
3 tablespoons brown sugar |
1 tablespoon cascabel powder |
2 tablespoons chopped cilantro leaves |
1 (1 1/2 to 2 pound) pork tenderloin, butterflied |
salt and freshly ground black pepper |
1/2 cup all-purpose flour, seasoned with salt and freshly ground black pepper |
2 tablespoons vegetable oil |
sauce, recipe follows |
2 tablespoons olive oil |
1 small onion, finely chopped |
1 carrot, finley diced |
1 stalk celery, finely diced |
2 cloves garlic, finely chopped |
6 cups chicken stock |
1 cup apple juice concentrate, thawed |
2 teaspoons chipotle puree |
1 teaspoon black peppercorns |
2 tablespoons cold butter |
salt |
Directions:
1. Cranberry Stuffing:
2. 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.
3. 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.
4. Preheat oven to 400 degrees F.
5. Heat the oil in a oven proof 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.
6. Sauce:
7. 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.
8. Strain the sauce into a small saucepan and bring to a simmer. Whisk in the butter and season with salt and pepper to taste.
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