It is the middle of January and "Baby It's Cold Outside"! We had snow yesterday. Enough to cause the schools to open late however it turned to rain after a few hours and had disappeared by the middle of the morning. Today it is still cold and wet so a good day to share this wonderful recipe. It is one I had planned to make on Christmas Day but plans changed and I actually ended up making this for a family dinner the Saturday after New Years.
This recipe is from this 2002 Holiday Cooking magazine from my collection of favorite recipe magazines and is delicious.
At first glance it might look like extra work to make however it went together faster than I had expected. It helped to prep everything before starting and then it was all ready to go.
The rolls were easy to make especially with the plastic wrap which also made clean up a breeze.
The brown rice stuffing is a perfect combination with the pork and is also good on its own.
We are nuts about mixed fresh vegetables so that is a common side on our menu. Ordinarily we like to sauté or grill our veggies but no matter how you serve them they are delicious and add a pop of color.
The fruit salad is recipe from another one of my Holiday magazines. The poppy seed dressing makes it extra special.
We roasted the pork tenderloins in a shallow pan on a rack as the directions instructed.
They fit perfectly end to end.
The Mustard~Cranberry Sauce { which is not shown due to a forgetful photographer } was quick to make. I served it in a small pitcher so that everyone could add as little or much as they preferred.
These Fruit Stuffed Pork Tenderloins were delicious and made our dinner extra special. I have included the recipe below and hope you enjoy them as much as we did.
FRUIT-STUFFED PORK TENDERLOINS WITH MUSTARD-CRANBERRY SAUCE
by Jennifer Stull
Ingredients
- 1 medium onion, finely chopped
- 1 cup sliced celery
- 1 clove garlic, minced
- 1/4 cup butter
- 2 cups cooked browned rice
- 1/4 cup dried cranberries
- 1/4 cup snipped dried apricots
- 1 teaspoon finely shredded orange peel
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup apple juice
- 2 12-ounce pork tenderloins
- salt and pepper
- Mustard-Cranberry Sauce
Instructions
1. Preheat oven to 375° F. In a medium saucepan cook the onion, celery, and garlic in butter over medium heat about 4 minutes or until tender. Remove from heat. Stir in rice, cranberries, apricots, orange peel, thyme, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stir in apple juice to moisten. Set stuffing aside.
2. Trim fat from pork. Using a sharp knife, make a lengthwise cut down the center of each pork tenderloin, cutting to but not through the other side of the meat. Make 2 cuts on either side of the first cut. Place each tenderloin between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet to make a 10x8-inch rectangle, working from the center to the corners. Season pork with salt and pepper.
3. Spoon half of the stuffing over one of the tenderloins to within 1 inch of the edges. Roll tenderloin up into a spiral, beginning with a short side. Tie the meat spiral with clean 100 percent cotton string. Place spiral seam side down on a rack in a shallow roasting pan. Repeat with the remaining tenderloin and remaining stuffing, placing the second tenderloin next to the first on the rack.
4. Roast, uncovered, in preheated oven for 50-60 minutes or until an instant-read thermometer inserted in the stuffing registers 165°F. Loosely cover with foil and let stand for 5 minutes before slicing.
5. Meanwhile, prepare Mustard-Cranberry Sauce. Cut tenderloins into 1/2-inch-thick slices. Serve with sauce. Makes 8 servings.
Mustard-Cranberry Sauce: In a small saucepan cook 1 clove garlic, minced, in 2 tablespoons hot butter over medium heat for 1 minute. Stir in 2 tablespoons all-purpose flour and 1 tablespoon Dijon-style mustard until combined. Stir in 1 1/4 cups chicken broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in 1/4 cup half-and-half or light cream and 1/4 cup dried cranberries; heat through. Makes 1 1/2 cups.
Nutrition facts per serving: 303 cal., 13 g total fat (7 g sat. fat) 82 mg chol., 438 mg sodium, 24 g carbo, 2 g fiber, 21 g pro. Daily Values: 14% vit. A, 11% iron.
2. Trim fat from pork. Using a sharp knife, make a lengthwise cut down the center of each pork tenderloin, cutting to but not through the other side of the meat. Make 2 cuts on either side of the first cut. Place each tenderloin between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet to make a 10x8-inch rectangle, working from the center to the corners. Season pork with salt and pepper.
3. Spoon half of the stuffing over one of the tenderloins to within 1 inch of the edges. Roll tenderloin up into a spiral, beginning with a short side. Tie the meat spiral with clean 100 percent cotton string. Place spiral seam side down on a rack in a shallow roasting pan. Repeat with the remaining tenderloin and remaining stuffing, placing the second tenderloin next to the first on the rack.
4. Roast, uncovered, in preheated oven for 50-60 minutes or until an instant-read thermometer inserted in the stuffing registers 165°F. Loosely cover with foil and let stand for 5 minutes before slicing.
5. Meanwhile, prepare Mustard-Cranberry Sauce. Cut tenderloins into 1/2-inch-thick slices. Serve with sauce. Makes 8 servings.
Mustard-Cranberry Sauce: In a small saucepan cook 1 clove garlic, minced, in 2 tablespoons hot butter over medium heat for 1 minute. Stir in 2 tablespoons all-purpose flour and 1 tablespoon Dijon-style mustard until combined. Stir in 1 1/4 cups chicken broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in 1/4 cup half-and-half or light cream and 1/4 cup dried cranberries; heat through. Makes 1 1/2 cups.
Nutrition facts per serving: 303 cal., 13 g total fat (7 g sat. fat) 82 mg chol., 438 mg sodium, 24 g carbo, 2 g fiber, 21 g pro. Daily Values: 14% vit. A, 11% iron.
Happy Saturday!
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