Tested till perfect Fruit and Nut Stuffed Pork Tenderloins

Fruit and Nut Stuffed Pork Tenderloins

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2003

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

Ingredients

  • 2 2pork tenderloinpork tenderloins, (each 1 oz/375 g)
  • 2 tsp 2tspvegetable oil
  • 3/4 cup 3/4cuplow-sodium beef stock
  • 1/2 cup 1/2cupcranberry juice, 100% juice blend
  • 2 tsp 2tspcornstarch

Stuffing:

  • 1 tsp 1tspvegetable oil
  • 1 1oniononions, chopped
  • 2 2minced cloves of garlic
  • 2 tsp 2tspcrumbled dried sage
  • 1/4 tsp 1/4tsppepper
  • 1/4 cup 1/4cupbrown rice
  • 1/4 cup 1/4cupwild rice
  • 1 cup 1cuplow-sodium beef stock
  • 1/4 cup 1/4cupdried cranberrydried cranberries
  • 1/4 cup 1/4cupchopped pecans, toasted
  • 1 1eggeggs
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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.

Nutritional Information Per serving: about

cal 293 pro 31g total fat 10g sat. fat 2g
carb 18g fibre 2g chol 93mg sodium 250mg
potassium 507mg

% RDI:

calcium 3 iron 14 vit A 2 vit C 8
folate 10
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