Ingredients Jump to Instructions ↓

  1. 1 1/2 cups sun-dried cranberries

  2. 2 tablespoons pine nuts , toasted

  3. 2 teaspoons ground cinnamon Pinch cloves

  4. 2 tablespoons brown sugar

  5. 1 tablespoon cascabel powder Salt and freshly ground pepper

  6. 2 tablespoons vegetable oil

  7. 1/2 cup flour

  8. 1 1/2 to 2 pound pork tenderloin, butterflied

  9. 6 cups chicken stock

  10. 1 cup apple juice

  11. 1 teaspoon chipotle puree

  12. 1 teaspoon black peppercorns

  13. 1 tablespoon cold butter Salt

  14. 2 carrots, peeled and cut into 2-inch pieces

  15. 2 sweet potatoes , peeled and cut into 2-inch pieces

  16. 2 parsnips, peeled and cut into 2-inch pieces

  17. 2 red onions, peeled and cut into 2-inch pieces

  18. 2 turnips, peeled and cut into 2-inch pieces

  19. 4 whole shallots

  20. 1 head garlic , broken into cloves and peeled

  21. 4 tablespoons olive oil

  22. 3 sprigs fresh thyme Salt and freshly ground pepper

  23. 1/4 cup finely chopped flat leaf parsley

Instructions Jump to Ingredients ↑

  1. 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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