Glazed Veal Tenderloin with Cranberry & Apricot Stuffing  

Nov 8, 2022All Recipes, Holiday Recipes

An impressive holiday entrée for dining family style or served on a buffet. The Cranberry & Apricot Stuffing is perfect paired with veal tenderloin but if you want to save time substitute your favourite store-bought stuffing.  

12 Servings 


3 lbs (1.5 kg) veal tenderloin, silver skin trimmed off 

2 naval oranges 

Juice of 1 lime 

Juice of 2 lemons 

1 Tbsp (15 mL) molasses 

1 tsp (5 mL) salt 

1 tsp (5 mL) tri-color peppers 

3-4 springs rosemary 

Cranberry and Apricot Stuffing  

(or use store-bought stuffing) 

1 tsp (5 mL) salt 

½ tsp (2 mL) granulated garlic powder 

½ tsp (2 mL) smoked paprika 

¼ tsp (1 mL) black pepper 

3 Tbsp (45 mL) olive oil 

3 Tbsp (45 mL) butter, divided 

1 cup (250 mL) ground veal 

½ medium onion, finely diced 

3 cloves garlic, finely diced 

1 celery stalk, finely diced 

1 tsp (5 mL) fresh thyme leaves 

1 Tbsp (15 mL) diced fresh Italian parsley 

½ cup (125 mL) diced apricots 

½ cup (125 mL) sweetened dried cranberries 

4 slices brioche bread, toasted and grounded into breadcrumbs  

2 tsp (5 mL) lemon zest 

1 cup (250 mL) chicken stock 

¼ cup (60 mL) molasses 

Butcher’s twine 

5 slices of blood oranges or tangerine as garnish 

Place the veal on a cutting board. Make a 1-inch-long horizontal cut with the tip of a boning knife. Continue to follow the seam while cutting to open the tenderloin flat like a rectangular book.  

Cover the tenderloin with a piece of plastic wrap and pound it ½ inch thick with a meat mallet or roll out with a rolling pin. 

Add all remaining ingredients for the marinade to a medium bowl and mix. Add the veal to a large food storage bag or a glass baking dish, add the marinade and refrigerate for overnight. 

Preheat oven to 375°F (190°C), line a baking sheet with parchment paper, set aside and remove the veal tenderloin from refrigerator.  

Cranberry and Apricot Stuffing (if making)

Add the spices to a small dish and mix with a fork, set aside. Heat a large skillet with oil and 1 Tbsp of butter over medium high heat. Add ground veal and cook while separating the pieces for 3 minutes. Season to taste with the salt mixture (store remaining mixture in an airtight container for other use) Add veal to a medium bowl, set aside. 

Add remaining butter to the skillet and melt. Add onion, garlic, celery and cook for 3 minutes. Add to the bowl with the veal. 

Add thyme, parsley, apricots, cranberries, and mix. Add breadcrumbs, lemon zest, stock, and mix, set aside. 

Transfer tenderloin to the cutting board, pat dry with paper towels. Add reserve marinade to a small saucepan over medium-high heat, bring to a boil, cook for 5 minutes. Add additional molasses and reduce to a thickened glaze that coats the back of a spoon. Remove from heat, set aside 

Spread the stuffing mixture over the tenderloin. Roll one end up to form a roulade. Place slices of oranges down the length of the roulade, tie the tenderloin in 1-inch intervals securing the orange slices, thread the marinated rosemary leaves through the strings over the oranges.  

Place the tenderloin on the baking sheet, brush generously with the glaze, transfer to oven bake for 30-45 minutes brushing occasionally with the glaze or until the internal temperature of the veal is 135˚F (57˚C) for medium-rare. Let rest 10 minutes, remove strings, slice, and serve with mash potatoes or asparagus. 

More Recipes from Island Gurl Foods

Blackened Rainbow Trout with Strawberry Salsa

Get your pan sizzling hot for this sweet rainbow trout spicy makeover. Paired with a sweet, tart and crunchy Strawberry Salsa, for a go-to fast weekday meal. Leftover salsa would be delicious tossed with greens or spooned over...

Tropical Mango Cheesecake

Mango is hands-down my favourite fruit. With nuances of orange, peach and melon, it’s like no other fruit. Ripe Kent, Palmer or any other type of non-fibrous mangoes are preferred for this bright and citrusy cheesecake. Serves 8 INGREDIENTS Crust 4 cups (1 L) honey...


Mad Mac & CheeseBahamian mac and cheese (aka macaroni) is the most rich,luscious and cheesy baked dish. Every family takes pride in theirrecipe. However, my girlfriend, Maddie, makes the most illustriousmacaroni in the Bahamas. I’ve added a few ingredients to put...

Pigeon Peas & Dumpling Soup!!!

No better way to shake the winter blues than diving into a bowl of this luscious, protein rich soup filled with yummy dumplings! Follow me as I guide you step by step, and instruct you on how to make this wonderful recipe from my childhood. Watch my video...

Upside-Down Mini Apple Cakes

With a regular muffin pan, it’s easy to make small individual desserts that are so popular in restaurants. Chopped hothouse rhubarb can be substituted for the sliced apples.  Preparation Time: 15 minutes  Baking Time: 15 to 20 minutes  Makes 12  2 tbsp (25...

Berry and Bacon Grilled Cheese

Who can resist a grilled cheese sandwich with smoked Cheddar and bacon, and topped with thick slices of sweet Ontario berries?  Preparation Time: 10 minutes Grilling Time: 6 minutes Makes 4 half sandwiches  4 slices multi-grain bread 1-1/2 tsp (7 mL) vegetable oil 1...

Roasted Red Pepper and Tomato Soup

Although the cooking and cooling time may seem long, this soup is a cinch to make.  Roasting intensifies the sweet pepper and tomato flavours and creates a wonderful aroma during cooking. It’s delicious served hot, at room temperature or even chilled. Preparation...

Greek Salad Kebabs

Kebabs are a fun, quick and easy way to serve vegetables. Turn them into a meal by adding cooked, cubed Ontario pork or lamb and serve in a pita.  Preparation Time: 15 minutes Standing Time: 15 minutes Serves 4 (Makes 8 kebabs)  3/4 cup (175 mL) plain yogurt 1 clove...


Year round it’s hot in Latin America and what better way to quench your thirst than with these (literally translated) fresh water drinks. In Ontario, we too are blessed with hot sunny summer weather, so instead of using the tropical fruits typically used in these...


Here’s a quick and easy appetizer.   Preparation Time:  15 minutes Baking Time:  10 to 12 minutes Makes 12 6 slices Ontario Prosciutto, fat trimmed and halved 2 tbsp (25 mL) crumbled Ontario Goat Cheese 1-1/2 tbsp (22 mL) chopped black olives 2 Ontario Eggs...

Primavera Quiche

Celebrate the season with this colourful and tasty combination of spring vegetables seasoned with fresh dill in this Italian-inspired quiche. Egg Mixture 4 eggs ¾ cup 5% light cream or milk ¼ tsp salt & pepper Filling 1 tbsp butter ¾...

Coco Bread Beef Patties

These rich and buttery style patties are Jamaica’s sweet breads, named after its key  ingredient coconut milk. It’s a great alternative sandwich bread and perfect as a patty stuffed with savoury beef. Makes 6 Servings ½ cup (125 mL) warm coconut cream 1 cup (250...

Trout & Beans Trash Can Nachos

Trout & Beans Trash Can Nachos Serve these next level nachos whenever you’re entertaining for an impressive and tasty display. Yields: 6 servings Refried White Beans 2 Tbsp olive oil ¼ piece onion, diced 2 cloves garlic, diced 2 cups Ontario canned cannellini...


For ultimate flavour, use fresh, ripe, juicy Ontario Strawberries. Why not freeze some Ontario Strawberries to enjoy these daiquiris all year round? Preparation Time: 5 minutes Makes about 5-1/2 cups (1.375 L) 2-1/2 cups (625 mL) Ontario Strawberries 12 fresh Ontario...