Best Roasted Pork Tenderloin Filled With Sun Dried Cranberry Stuffing With Roasted Root Vegetables Recipes

PORK TENDERLOIN WITH CRANBERRY STUFFING

Steps:

• To make the stuffing, melt the butter in a large saucepan and saute the onion until tender but do not brown.
• Stir in the cranberries, celery seed, sage, thyme and allspice.
• Add the breadcrumbs and stir until evenly mixed.
• Season with salt and pepper.
• Cut the tenderloins lengthwise but do not cut right through.
• The meat should open like a book.
• Pound lightly with a cleaver or rolling pin to flatten slightly.
• Spread the stuffing on one side of the meat, fold the other side over the stuffing and tie with cotton string.
• Place the meat on a rack in a roasting pan.
• Rub with butter.
• Bake in a preheated 325 degree F oven for 20 to 30 minutes to the pound for approximately 1 hour.
• Baste several times with the pan juices.
• Let stand for 10 minutes before serving.

CRANBERRY APPLE STUFFED PORK LOIN

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
• Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
• Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
• Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.

ROASTED PORK TENDERLOIN FILLED WITH SUN-DRIED CRANBERRY STUFFING

Steps:

• 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.
• 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.
• Preheat oven to 400 degrees F.
• Heat the oil in an ovenproof 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.
• 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.
• Strain the sauce into a small saucepan and bring to a simmer. Whisk in the butter and season with salt and pepper to taste.

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE

Steps:

• Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
• Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.