Pork Tenderloin Stuffed With Cranberries, Pecans & Rice
"This is the best stuffed (or unstuffed) pork tenderloin I have ever tasted! The combination of the dried cranberries and pecans with the rice is superb and the tenderloin stays moist and tender. The recipe was adapted from Canadian Living Magazine."
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 2 (12 ounce) pork tenderloin
- 2 teaspoons vegetable oil
- 3⁄4 cup low sodium beef broth
- 1⁄2 cup cranberry juice (or blend)
- 2 teaspoons cornstarch
-
STUFFING
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1⁄4 teaspoon pepper
- 1⁄4 cup brown rice
- 1⁄4 cup wild rice
- 1 cup low sodium beef broth
- 1⁄3 cup dried cranberries
- 1⁄4 cup chopped pecans
- 1 egg
directions
- STUFFING: In saucepan, heat oil over medium heat; fry onion, garlic, sage and pepper until softened, about 5 minutes.
- Add brown and wild rice; stir to coat.
- Add the 1 cup of stock and bring to boil; reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 45 minutes.
- Add cranberries and pecans; fluff with fork and let cool.
- Preheat oven to 375F degrees.
- Trim any fat from pork.
- Make lengthwise cut in each tenderloin halfway through; open like a book.
- Place between plastic wrap; using meat pounder or rolling pin, pound to generous 1/4" thickness.
- Mix egg into stuffing.
- Spoon half of it lengthwise down center of each tenderloin.
- Fold up tenderloins around stuffing.
- Tie with string at 1" intervals, tucking in and securing ends.
- In large ovenproof skillet, heat oil over medium-high heat; brown tenderloins.
- Place skillet in oven; roast until just a hint of pink remains inside and juices run clear when pierced with a fork, about 25 minutes.
- Transfer to cutting board and tent with foil.
- Let sit for 10 minutes.
- Meanwhile, drain off any fat from skillet.
- Add the 3/4 cup of stock and cranberry juice; bring to boil, scraping up brown bits.
- Combine cornstarch with 1 tbsp of cold water; whisk into skillet and boil, stirring, until thickened (about 1 minute).
- Cut pork diagonally into 1/2" slices.
- Serve with sauce.
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Reviews
-
I made this for a family dinner and it turned out nice. I substituted pistachios for pecans, due to nut allergies. I had extra stuffing and decided to just spoon it around the tenderloin in the baking dish. It got a little crispy but was tasty nonetheless. The pork was tender and full of flavor. I will definitely make again. I love "Chef's" suggestion, in another review, to buy the wild rice mixture from the bulk food department. This was a good cost-savings and prevented me from having leftover wild rice. -
Great recipe. My DH not only said that it looked like something you'd get in a restaurant but that he'd eat it again! Only substitutions were fresh sage and grocery store's bulk "sweet and wild" rice. I forget to add the egg but the stuffing still held together well.
Tweaks
-
I made this for a family dinner and it turned out nice. I substituted pistachios for pecans, due to nut allergies. I had extra stuffing and decided to just spoon it around the tenderloin in the baking dish. It got a little crispy but was tasty nonetheless. The pork was tender and full of flavor. I will definitely make again. I love "Chef's" suggestion, in another review, to buy the wild rice mixture from the bulk food department. This was a good cost-savings and prevented me from having leftover wild rice.
RECIPE SUBMITTED BY
MMers
Tecumseh, 0
I'm a small animal veterinary technician working full time. In my spare (?) time I love to bake and cook. I have about 80 different cookbooks and I guess my favorite ones are those that involve CHOCOLATE!!
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<br>My biggest 'pet' peeve is people who treat their dogs and cats like disposable products...look after the health and well-being of your pets, PLEASE! They depend on you! ('Nuff said!).
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<br>June 2003 Update: I now work part-time as a vet tech and part-time as an ER ward clerk at a local hospital. After being a technician for 20 years, the emotional stress was getting too hard to handle. Putting an older pet to sleep after I'd watched them grow up over the years was something I could no longer do. I decided to look for a new job while I was still 40-something rather than wait 4 years when I was 50-something! Working with animals is in my blood however, so I could not give it up entirely.
