Pork Tenderloin with Cranberry & Walnut Stuffing

Ingredients

• 2 Quebec pork tenderloins of 225 g (1/2 lb) each
• 6 tbsp. 90 ml olive oil
• 2 tsp. 10 ml butter
• 1/3 cup 80 ml dried cranberries, chopped
• 3 tbsp. 45 ml walnuts, chopped and toasted
• 2 tbsp. 30 ml bread crumbs
• 1 tbsp. 15 ml fresh tarragon
• 3 tbsp. 45 ml Triple Sec or Grand Marnier
• 1/2 cup 125 ml orange juice
• Salt and freshly ground pepper, to taste
• Butcher’s twine