Ingredients Jump to Instructions ↓

  1. 1 1/2 cups sun-dried cranberries

  2. 2 tablespoons pine nuts , toasted

  3. 2 teaspoons ground cinnamon Pinch ground cloves

  4. 3 tablespoons brown sugar

  5. 1 tablespoon cascabel powder

  6. 2 tablespoons chopped cilantro leaves

  7. 1(1 1/2 to 2 pound) pork tenderloin, butterflied Salt and freshly ground black pepper

  8. 1/2 cup all-purpose flour, seasoned with salt and freshly ground black pepper

  9. 2 tablespoons vegetable oil Sauce, recipe follows

  10. 2 tablespoons olive oil

  11. 1 small onion , finely chopped

  12. 1 carrot, finley diced

  13. 1 stalk celery , finely diced

  14. 2 cloves garlic, finely chopped

  15. 6 cups chicken stock

  16. 1 cup apple juice concentrate, thawed

  17. 2 teaspoons chipotle puree

  18. 1 teaspoon black peppercorns

  19. 2 tablespoons cold butter Salt

Instructions Jump to Ingredients ↑

  1. 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 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. 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.


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