Cranberry Pork Tenderloin with Port Sauce
Prep Time
Serves
Cooking Mode
4 cups chopped Gala apples, skin on
2 cups Fresh Cranberries
4 tbsp brown sugar
2 tsp cinnamon
2 500 g pork tenderloins, butterflied (split lengthwise down the middle to open like a book) and pounded to about 1/2 its thickness
¼ tsp salt
3 tbsp Original Dijon Prepared Mustard
4 cups chopped Gala apples, skin on
2 cups Fresh Cranberries
4 tbsp brown sugar
2 tsp cinnamon
2 500 g pork tenderloins, butterflied (split lengthwise down the middle to open like a book) and pounded to about 1/2 its thickness
¼ tsp salt
3 tbsp Original Dijon Prepared Mustard
Directions
1Preheat oven to 350°F (180°C). In bowl, mix apples, cranberries, sugar and cinnamon. Lay tenderloins on work surface; season with salt. Using half the apple mixture (reserve the other half for later use), divide into two equal portions and spread each portion down the centre of a tenderloin. Beginning at long edge, roll up each tenderloin to enclose filling; tucking in ends. Tie up tenderloins with butcher’s twine.
2Lightly brown the tenderloins in a greased skillet set over medium-high heat, turning to brown all sides, about 5 min. Brush the tenderloins with mustard; place in baking dish (or leave roasts in the skillet if it is ovenproof).
3Mix reserved apple mixture with ½ cup (125 mL) water; pour into baking dish, surrounding tenderloins. Bake about 30 min., or until an internal temperature of 160°F (71°C) is reached. Be careful the apple mixture does not get too dry or begin to scorch. Add a splash of water to the baking dish, if necessary, to keep the mixture moist as it bakes.
4Remove from oven, tent with foil and let rest 10 min. Slice tenderloins into rounds; serve with fruit compote from baking dish. Also serve with Port Sauce, if desired.
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Personal Note
Personal Note
