Pork Tenderloin (Apple/Cranberry Stuffed)
Recipe: #7038
December 03, 2012
Categories: Loins, Apple, Cranberry, British, Pacific Northwest, Pacific Rim, Birthday, Brunch, Fathers Day, Mothers Day, Romantic Dinner, Sunday Dinner, Oven Roast, Diabetic, Gluten-Free, Heart Healthy, High Protein, No Eggs, Non-Dairy, more
"Apple Cranberry stuffing in a pork tenderloin - the tartness of the cranberries sweetened with apple, delicious combination."
Original is 3 servings
Ingredients
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- STUFFING
Nutritional
- Serving Size: 1 (495.8 g)
- Calories 480
- Total Fat - 13.5 g
- Saturated Fat - 3.9 g
- Cholesterol - 158.7 mg
- Sodium - 2862.9 mg
- Total Carbohydrate - 20.7 g
- Dietary Fiber - 3.2 g
- Sugars - 8.2 g
- Protein - 70.4 g
- Calcium - 99.6 mg
- Iron - 5.6 mg
- Vitamin C - 13.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375f Cut a slice down the side of the tenderloin, being careful not to cut through, open it and sprinkle salt, pepper and garlic powder inside and out; set aside on a foil lined oven sheet.
Step 2
Stuffing: Combine all ingredients in a small saucepan over medium high heat; bring to a boil; simmer for about 10 minutes or until the cranberries have popped and the mixture thickens. Cool for 5 minutes.
Step 3
Open the slit in the tenderloin and fill with about half of the stuffing; close the slit and spread the remaining stuffing evenly over the outside of the tenderloin. If you wish tie together with string in about 3 places. (I did not tie it; the stuffing stayed in quite nicely until i carved it, then about half slipped out onto the platter.)
Step 4
Roast in preheated oven at 375F degrees for approximately 45 minutes. Rest on a platter for 5 minutes, carve into one inch slices.
Tips
No special items needed.
1 Reviews
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