Cranberry Pork Tenderloin with Port Sauce

By krystallondon

Ingredients

• 4 cups chopped Gala apples, skin on
• 2 cups Compliments 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
• 1/4 tsp salt
• 1 cup water
• 3 tbsp Compliments Original Dijon Prepared Mustard
• Port Sauce
• 1 cup fresh Compliments Collection Cranberry Sauce
• 1 cup port (or 1 cup (250 mL) red wine plus 1 tbsp (15 mL) sugar)
• 1/4 cup (60 mL) water

Details

Servings 8

Preparation

Step 1

1. Turn oven to broil. Mix apples, cranberries, sugar and cinnamon in a bowl. Divide filling in half. Lay tenderloins on a clean work surface and sprinkle with salt. Evenly distribute one half of filling between the tenderloins, placing it down the centre of each. Mix the other half of filling with water and reserve. Roll closed and tuck in ends to contain filling; secure with butcher’s twine. Coat outside of roasts with mustard.

2. Place tenderloins in a roasting pan and broil for 10 min. Remove from oven, reduce heat to 350°F (180°C) and place the remaining filling and water in the bottom of the pan. Roast for 20 to 30 min. or until the internal temperature reaches 155°F (68°C). Remove from oven and rest for 10 min. under tented foil. Check temperature again; it should rise above 160°F (71°C).

3. Slice and serve with fruit compote from the bottom of the pan and Port Sauce, if using.

Nutrients Per Serving:
Energy:220 Calories
Protein:24 g
Fat:5 g
Carbohydrates:20 g
Sodium:260 mg
Cholesterol:65 g
Fibre:3 g


Port Sauce
Combine cranberry sauce with port. Place in a saucepan over medium heat, bring to a boil and simmer for 5 min. Thin with water and serve over pork tenderloin.

Nutrients Per Serving
Energy:120 Calories
Carbohydrates:21 g
Fibre:1 g