Cranberry Stuffed Pork Tenderloin
- For stuffing, in a small saucepan bring port just to boiling. Remove from heat. Stir in raisins, cranberries, apricots, and apple pie spice. Cover and let stand 15 minutes. Transfer mixture to a food processor. Cover and process 10 to 15 seconds or until coarsely ground.
- Meanwhile, preheat oven to 425 degrees F. Trim fat from meat. Make a lengthwise cut down the center of each tenderloin, cutting almost to, but not through, the other side. Spread open. Using a meat mallet, flatten each tenderloin between two pieces of plastic wrap until slightly less than 1/2 inch thick.
- Spread stuffing over meat portions to within 1/2 inch of the edges. Starting from a long side, roll up each portion into a spiral. Tie at 2-inch intervals with 100-percent-cotton kitchen string. Sprinkle rolls with salt and pepper. Place rolls on a rack in a shallow baking pan.
- Roast, uncovered, 25 to 30 minutes or until the temperature of the meat reaches 155 degrees F. Cover loosely with foil; let stand 10 minutes before slicing. (The temperature of the meat will rise 5 degrees F while it stands.)
- Remove string. Cut rolls into 1/2-inch slices. Serve warm. If desired, serve in rolls with mustard.
From the Test Kitchen
Prepare as directed, except do not slice meat rolls. Wrap each roll in plastic wrap and chill up to 48 hours. Cut into 1/2-inch-thick slices before serving.
Nutrition Facts (Cranberry Stuffed Pork Tenderloin)
- Per serving:
- 80 kcal ,
- 1 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 21 mg chol. ,
- 66 mg sodium ,
- 10 g carb. ,
- 1 g fiber ,
- 8 g sugar ,
- 7 g pro.