Fruit and Nut Stuffed Pork Tenderloins

By The Canadian Living Test Kitchen

125 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	293293 cal
pro	31 g31g pro
total fat	10 g10g total fat
sat. fat	2 g2g sat. fat
carb	18 g18g carb
fibre	2 g2g fibre
chol	93 mg93mg chol
sodium	250 mg250mg sodium
potassium	507 mg507mg potassium
% RDI:	-
calcium	33 calcium
iron	1414 iron
vit A	22 vit A
vit C	88 vit C
folate	1010 folate

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The pork available in the supermarket today is seasoned, which means that it has been injected with a brine that ensures the meat retains moisture even if overcooked. The amount of sodium is not high enough to cause concern. Serve with green beans and a spinach salad.

Ingredients

2 pork tenderloins , (each 1 oz/375 g)2 2pork tenderloinpork tenderloins, (each 1 oz/375 g)
2 tsp vegetable oil 2 2tsp tspvegetable oil
3/4 cup low-sodium beef stock 3/4 3/4cup cuplow-sodium beef stock
1/2 1/2cup cupcranberry juice, 100% juice blend
2 tsp cornstarch 2 2tsp tspcornstarch
Stuffing:
1 tsp vegetable oil 1 1tsp tspvegetable oil
1 onion , chopped1 1oniononions, chopped
2 minced cloves of garlic 2 2minced cloves of garlic
2 tsp crumbled dried sage 2 2tsp tspcrumbled dried sage
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 cup brown rice 1/4 1/4cup cupbrown rice
1/4 cup wild rice 1/4 1/4cup cupwild rice
1 cup low-sodium beef stock 1 1cup cuplow-sodium beef stock
1/4 cup dried cranberries 1/4 1/4cup cupdried cranberrydried cranberries
1/4 cup chopped pecans , toasted1/4 1/4cup cupchopped pecans, toasted
1 egg 1 1eggeggs

Preparation

Stuffing: In saucepan, heat oil over medium heat; fry onion, garlic, sage and pepper until softened, 5 minutes. Add brown and wild rice; stir to coat. Add stock and bring to boil; reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 45 minutes. Add cranberries and pecans; fluff with fork and let cool.

Trim any fat from pork. Make lengthwise cut in each tenderloin halfway through; open like book. Place between plastic wrap; using meat pounder or rolling pin, pound to generous 1/4-inch (5 mm) thickness.

Mix egg into stuffing. Spoon half lengthwise down centre of each tenderloin. Fold up tenderloins around stuffing. Tie with strings at 1-inch (2.5 cm) intervals.

In large ovenproof skillet, heat oil over medium-high heat; brown tenderloins. Place skillet in 375°F (190°C) oven; roast until just a hint of pink remains inside and juices run clear when pork is pierced, about 25 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes.

Meanwhile, drain off any fat from skillet. Add stock and cranberry juice; bring to boil, scraping up brown bits. Combine cornstarch with 1 tbsp (15 mL) water; whisk into skillet and boil, stirring, until thickened, about 1 minute. Cut pork diagonally into 1/2-inch (1 cm) thick slices. Serve with sauce.

Source : Canadian Living Magazine: November 2003