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Cranberry Stuffed Pork Tenderloin

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Portion 0g Total Servings:0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories

Fat / Lipides
 0g
0%
Saturated / Saturé
 0g
0%
+ Trans / Trans
 0g
 
Cholesterol / Cholestérol
 0mg
0%
Sodium / Sodium
 0mg
0%
Carbohydrate / Glucides
 0g
0%
Fibre / Fibres
 0g
0%
Sugars / Sucres
 0g
Protein / Protéines 0g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C               
           0%
Calcium / Calcium           
                                   0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
1 Portion 0g Total Servings: 0

Amount Per Serving
Calories
 0
Calories from Fat
 0
% Daily Value *
Total Fat
 0g
0%
Saturated Fat
 0g
0%
+ Trans
0g
Cholesterol
 0mg
0%
Sodium
 0mg
0%
Total Carbohydrates
 0g
0%
Fiber
 0g
0%
Sugars
 0g
Protein
 0g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet
Prep time

20 mins
Cook time

60 mins
Total time

80 mins

Ingredients  

Tenderloin

1½ - 2 lb pork tenderloin (685 g)
½ tsp salt (2 g)

1 tsp pepper (2 g)
cooking twine

Filling

1 medium apple - peeled/ cored/diced (140 g)
½ cup cranberries - chopped (65 g)
2 tsp cinnamon (5 g)
¼ cup Kinnikinnick Panko Bread Crumbs (28 g)
2 tbsp olive oil (30 g)

Crust

2½ tbsp fresh rosemary - finely chopped (4 g)
1 tsp white pepper (2 g)

½ tsp salt (2 g)
2 cloves garlic - minced (7 g)
¼ cup Kinnikinnick Panko Bread Crumbs (28 g)
2 tbsp olive oil (30 g)





Directions

 Tenderloin

  1. Butterfly pork tenderloin and flatten with a mallet. Season with salt and pepper. Chill in the refrigerator until ready to use.

Filling

  1. Combine all filling ingredients and set aside.

Crust

  1. Combine all crust ingredients except olive oil. Set aside.

Assembly

  1. Preheat oven to 400°F(204°C).
  2. Spread your Filling evenly over the surface or your butterflied pork.
  3. Roll and tie with cooking twine.
  4. Rub the outside of your stuffed pork loin with olive oil and roll in prepared Crust.
  5. Place in an oven proof baking dish.
  6. Bake in preheated oven for 15 minutes uncovered.
  7. Reduce heat to 375°F (190°C). Continue cooking for 40 minutes or until done.
  8. Let rest tented for 10 minutes before slicing.


Tips & Variations

  • Medium Rare (internal temperature of 145°F/63°C)
  • Well Done (internal temperature of 160° F/71°C)

 

 

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Weight: 350g/ 12.5oz
Qty/Pkg: By Wt.