This is an elegant entrée for your next dinner party. Each slice is studded with cranberries, apples and nuts. It’s easy on the cook too – just assemble it a day ahead and roast at serving time. If you don’t have seasoned breadcrumbs, season plain bread crumbs with dried Italian mixed herbs and pepper.
Preparation Time: 30 minutes
Roasting Time: 45 minutes
Serves 4
1 Ontario Pork Tenderloin, (1-1/4 to 1-1/2 lb/625 to 750 g)
2 slices Ontario Bacon, chopped
1/3 cup (75 mL) diced onion
3/4 cup (175 mL) dry seasoned breadcrumbs
1 Ontario Apple, peeled, cored and chopped
1/3 cup (75 mL) chopped toasted walnuts
1/3 cup (75 mL) fresh or frozen cranberries, halved if large
1 tsp (5 mL) chopped fresh Sage Leaves (1/2 tsp/2 mL dried)
Chicken broth or water
Salt and pepper
2 tbsp (25 mL) olive oil or butter, melted
Cut tenderloin almost through lengthwise; open like a book. Place plastic wrap on top and under tenderloin; pound with rolling pin to flatten to even thickness. Set aside.
In medium saucepan or skillet, cook bacon and onion over medium-high heat until tender and browned. Stir in breadcrumbs, apple, walnuts, cranberries and sage. Moisten slightly with up to 1/4 cup (50 mL) broth until mixture holds together when pressed. Season with salt, pepper and more sage to taste.
Place tenderloin, smooth side down, on work surface. Press filling along length of centre third; roll meat around filling to enclose completely. Tie with string at
1-1/2-inch (7 cm) intervals. (Can be wrapped in plastic wrap and refrigerated overnight at this point.)
Place, seam-side-down, in lightly greased baking dish. Brush with oil. Sprinkle with pepper to taste. Roast in 350°F (180°C) oven for 45 minutes until a meat thermometer inserted in centre registers 160°F (71°C); or until juices run clear when pork is pierced and just a hint of pink remains inside.
Let stand for 10 minutes before slicing into 3/4-inch (2 cm) thick slices.
Nutritional Information:
1 Serving
PROTEIN: 39 grams
FAT: 24 grams
CARBOHYDRATE: 24 grams
CALORIES: 472
FIBRE: 3 grams
