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Roasted Pork Tenderloin filled with Sun-Dried Cranberry Stuffing (Bobby Flay) Recipe

Roasted Pork Tenderloin filled with Sun-Dried Cranberry Stuffing (Bobby Flay) Recipe

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Roasted Pork Tenderloin filled with Sun-Dried Cranberry Stuffing (Bobby Flay)

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Ingredients:

Serving

1 1/2 cups sun-dried cranberries
2 tbsp pine nuts, toasted
2 tsp ground cinnamon
pinch ground cloves
3 tbsp brown sugar
1 tbsp cascabel powder
2 tbsp chopped cilantro leaves
1 (1 1/2 to 2 lb) pork tenderloin , butterflied
salt and freshly ground black pepper
1/2 cup all-purpose flour, seasoned with salt and freshly ground black pepper
2 tbsp vegetable oil
sauce , recipe follows
2 tbsp olive oil
1 small onion, finely chopped
1 carrot , finley diced
1 stalk celery, finely diced
2 cloves garlic, finely chopped
6 cups chicken stock
1 cup apple juice concentrate, thawed
2 tsp chipotle puree
1 tsp black peppercorns
2 tbsp cold butter
salt

Directions:

Cranberry Stuffing:
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.
Sauce:
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	983.74 Kcal (4119 kJ)
Calories from fat	282.79 Kcal
		% Daily Value*
Total Fat	31.42g	48%
Cholesterol	174.52mg	58%
Sodium	701.76mg	29%
Potassium	2061.06mg	44%
Total Carbs	110.01g	37%
Sugars	81.31g	325%
Dietary Fiber	5.51g	22%
Protein	63.61g	127%
Vitamin C	57.4mg	96%
Vitamin A	0.3mg	8%
Iron	5mg	28%
Calcium	107.1mg	11%

Amount Per 100 g
Calories	117.45 Kcal (492 kJ)
Calories from fat	33.76 Kcal
		% Daily Value*
Total Fat	3.75g	48%
Cholesterol	20.84mg	58%
Sodium	83.78mg	29%
Potassium	246.07mg	44%
Total Carbs	13.13g	37%
Sugars	9.71g	325%
Dietary Fiber	0.66g	22%
Protein	7.59g	127%
Vitamin C	6.9mg	96%
Iron	0.6mg	28%
Calcium	12.8mg	11%

* 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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