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Roasted Pork Tenderloin Filled with Sun-Dried Cranberry Stuffing with Roasted Root Vegetables (Bobby Flay) Recipe

Roasted Pork Tenderloin Filled with Sun-Dried Cranberry Stuffing with Roasted Root Vegetables (Bobby Flay) Recipe

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Roasted Pork Tenderloin Filled with Sun-Dried Cranberry Stuffing with Roasted Root Vegetables (Bobby Flay)

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Ingredients

Count

Nutrition

1173

Calories

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Ingredients:

Serving

1 1/2 cups sun-dried cranberries
2 tbsp pine nuts, toasted
2 tsp ground cinnamon
pinch cloves
2 tbsp brown sugar
1 tbsp cascabel powder
salt and freshly ground pepper
2 tbsp vegetable oil
1/2 cup flour
1 1/2 to 2 lb pork tenderloin , butterflied
6 cups chicken stock
1 cup apple juice
1 tsp chipotle puree
1 tsp black peppercorns
1 tbsp cold butter
salt
2 carrots, peeled and cut into 2-inch pieces
2 sweet potatoes, peeled and cut into 2-inch pieces
2 parsnips, peeled and cut into 2-inch pieces
2 red onions, peeled and cut into 2-inch pieces
2 turnips, peeled and cut into 2-inch pieces
4 whole shallots
1 head garlic, broken into cloves and peeled
4 tbsp olive oil
3 sprigs fresh thyme
salt and freshly ground pepper
1/4 cup finely chopped flat leaf parsley

Directions:

For the Cranberry Stuffing/Pork: 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.
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.
Preheat oven to 400 degrees. 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 10 minutes. Remove and let rest 10 minutes. Slice into 1-inch pieces.
For the Chicken Sauce: Place chicken stock in a medium saucepan and reduce to 3 cups over high heat. Add apple juice, chipotle puree and black peppercorns and cook until reduced to 2 cups. Swirl in the butter and season with salt.
For the Roasted Root Vegetables: Preheat oven to 400 degrees F. Place vegetables and garlic in a large baking dish. Add the oil and toss to coat. Add the thyme and season with salt and pepper to taste. Cover the dish with foil and bake for 20 minutes, remove foil and continue baking for 20 minutes or until just cooked through, stirring the vegetables occasionally. Remove from the oven and fold in the parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1172.71 Kcal (4910 kJ)
Calories from fat	353.28 Kcal
		% Daily Value*
Total Fat	39.25g	60%
Cholesterol	166.62mg	56%
Sodium	1193.6mg	50%
Potassium	2656.62mg	57%
Total Carbs	136.64g	46%
Sugars	77.91g	312%
Dietary Fiber	14.55g	58%
Protein	69.31g	139%
Vitamin C	59.6mg	99%
Vitamin A	1mg	34%
Iron	7.4mg	41%
Calcium	239.4mg	24%

Amount Per 100 g
Calories	103.8 Kcal (435 kJ)
Calories from fat	31.27 Kcal
		% Daily Value*
Total Fat	3.47g	60%
Cholesterol	14.75mg	56%
Sodium	105.65mg	50%
Potassium	235.14mg	57%
Total Carbs	12.09g	46%
Sugars	6.9g	312%
Dietary Fiber	1.29g	58%
Protein	6.13g	139%
Vitamin C	5.3mg	99%
Vitamin A	0.1mg	34%
Iron	0.7mg	41%
Calcium	21.2mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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