This recipe is easy
Pork Tenderloin with Cranberry & Walnut Stuffing
Ingredients
Preparation
In The Oven
- Place oven rack in middle position. Preheat oven to 190°C (375°F).
- Heat 15 mL (1 tbsp.) both oil and butter in a large oven-safe skillet over medium-high heat. Brown tenderloins on all sides for 4 to 5 minutes. Set aside on a plate.
- Combine cranberries, walnuts, bread crumbs, tarragon and 15 mL (1 tbsp.) Triple Sec in a bowl. Set aside.
- On a work surface, cut tenderloins lengthwise without cutting all the way through to create pockets. Fill pockets with cranberry mixture. Close with twine and return tenderloins to skillet.
- Bake for 6 to 8 minutes. Transfer to a plate and cover with foil. Let stand for 10 minutes.
- Meanwhile, deglaze skillet with orange juice and remaining Triple Sec. Reduce to two-thirds. Remove from heat, add remaining oil and season to taste. Slice tenderloins and serve with warm dressing.
Nutritional value (per serving)
- 431 calories
- 24 g of protein
- 28 g of fat
- 15 g of carbohydrates
- 1 g of fibre
- 10 g of sugar
- 246 mg of sodium