A lovely alternative to turkey on your holiday table or anytime.
2 cups chicken stock
½ cup dried cranberries
½ cup dried apples cut into ¼ inch dice
1 tablespoon butter
¼ cup onion chopped fine
2 cloves garlic minced
½ teaspoon each dried thyme and sage
½ teaspoon sea salt
½ cup fresh bread crumbs
1 large egg beaten
The Meat:
2 ¾-1 ¼ pound pork tenderloins trimmed of fat
1 tablespoon butter
1 cup dry white wine
½ cup jellied cranberry sauce
Sea salt and black pepper to taste
Cotton string
Bring the stock to a boil in a small saucepan and add the dried fruit. Remove from heat let sit for 15 minutes. Drain stock from fruit. Save stock.
Melt butter in a skillet add the onion garlic herbs and salt. Cover and cook for 15 minutes.
Stir in the bread crumbs and fruit. Remove from heat. Add the egg mixing into the stuffing. Moisten if needed with a little of the reserved stock. The stuffing should clump together.
Let cool for about 15 minutes in the fridge.
Pre-heat oven to 350 degrees.
Butterfly the tenderloin by making a lengthwise cut down the center of each tenderloin to about ¼ inch from the other side. Flatten to about 3/8 inch thickness with the back side of a knife.
Place half of the stuffing on the cut side of one tenderloin leaving about a ¾ inch border down each side. Roll up the roast and tie with cotton string every 2-3 inches. Repeat with the other tenderloin.
Melt the butter in an ovenproof skillet large enough to hold both roasts. Brown on all sides.
Place pan in the oven and roast for 6 minutes. Turn the meat over and roast on the other side until the meat has reached an internal temperature of 145 degrees. Remove from oven and keep warm on a platter.
To make the pan sauce add the white wine to the skillet. Boil until reduced by half. Add the reserved stock and cranberry sauce. Stir to melt the jelly add salt and pepper.
Carve the pork into ¾ inch slices and arrange on a platter. Pour the pan sauce over the top before serving.