Fruit and Nut Stuffed Pork Tenderloins

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2003

Ingredients

  • 2 pork tenderloins (each 1 oz/375 g)
  • 2 teaspoons vegetable oil
  • 3/4 cups low-sodium beef stock
  • 1/2 cup cranberry juice 100% juice blend
  • 2 teaspoons cornstarch
Stuffing:
  • 1 teaspoon vegetable oil
  • 1 onion chopped
  • 2 minced cloves of garlic
  • 2 teaspoons crumbled dried sage
  • 1/4 teaspoon pepper
  • 1/4 cup brown rice
  • 1/4 cup wild rice
  • 1 cup low-sodium beef stock
  • 1/4 cup dried cranberry
  • 1/4 cup chopped pecans toasted
  • 1 egg

Method

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 facts Per serving: about

  • Sodium 250 mg
  • Protein 31 g
  • Calories 293.0
  • Total fat 10 g
  • Potassium 507 mg
  • Cholesterol 93 mg
  • Saturated fat 2 g
  • Total carbohydrate 18 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Fruit and Nut Stuffed Pork Tenderloins

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