Fruit and Nut Stuffed Pork Tenderloins
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 293 |
| pro | 31 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 18 g |
| fibre | 2 g |
| chol | 93 mg |
| sodium | 250 mg |
| potassium | 507 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 14 |
| vit A | 2 |
| vit C | 8 |
| folate | 10 |
- Portion size: 6
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 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
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
