Pork Tenderloin Stuffed With Cranberries, Pecans & Rice

Recipe by MMers
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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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