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
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
- Iron 14.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 2.0
- Vitamin C 8.0