Pork Tenderloin Stuffed With Cranberries, Pecans & Rice
Ready In: 1 hr 30 mins
Serves: 6
Ingredients
- 2 (12 ounce) pork tenderloin
- 2 teaspoons vegetable oil
- 3⁄4 cup low sodium beef broth
- 1⁄2 cup cranberry juice (or blend)
- 2 teaspoons cornstarch
STUFFING
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1⁄4 teaspoon pepper
- 1⁄4 cup brown rice
- 1⁄4 cup wild rice
- 1 cup low sodium beef broth
- 1⁄3 cup dried cranberries
- 1⁄4 cup chopped pecans
- 1 egg
Directions
- STUFFING: In saucepan, heat oil over medium heat; fry onion, garlic, sage and pepper until softened, about 5 minutes.
- Add brown and wild rice; stir to coat.
- Add the 1 cup of 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.
- Preheat oven to 375F degrees.
- Trim any fat from pork.
- Make lengthwise cut in each tenderloin halfway through; open like a book.
- Place between plastic wrap; using meat pounder or rolling pin, pound to generous 1/4" thickness.
- Mix egg into stuffing.
- Spoon half of it lengthwise down center of each tenderloin.
- Fold up tenderloins around stuffing.
- Tie with string at 1" intervals, tucking in and securing ends.
- In large ovenproof skillet, heat oil over medium-high heat; brown tenderloins.
- Place skillet in oven; roast until just a hint of pink remains inside and juices run clear when pierced with a fork, about 25 minutes.
- Transfer to cutting board and tent with foil.
- Let sit for 10 minutes.
- Meanwhile, drain off any fat from skillet.
- Add the 3/4 cup of stock and cranberry juice; bring to boil, scraping up brown bits.
- Combine cornstarch with 1 tbsp of cold water; whisk into skillet and boil, stirring, until thickened (about 1 minute).
- Cut pork diagonally into 1/2" slices.
- Serve with sauce.
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