PORK TENDERLOIN WITH CRANBERRY STUFFING
This recipe was featured years ago in Homemakers Magazine. It is quite easy to make and so elegant to serve for a dinner party or a special evening for two.
Provided by Irmgard
Categories Pork
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- To make the stuffing, melt the butter in a large saucepan and saute the onion until tender but do not brown.
- Stir in the cranberries, celery seed, sage, thyme and allspice.
- Add the breadcrumbs and stir until evenly mixed.
- Season with salt and pepper.
- Cut the tenderloins lengthwise but do not cut right through.
- The meat should open like a book.
- Pound lightly with a cleaver or rolling pin to flatten slightly.
- Spread the stuffing on one side of the meat, fold the other side over the stuffing and tie with cotton string.
- Place the meat on a rack in a roasting pan.
- Rub with butter.
- Bake in a preheated 325 degree F oven for 20 to 30 minutes to the pound for approximately 1 hour.
- Baste several times with the pan juices.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 599.5, Fat 22.9, SaturatedFat 9.8, Cholesterol 170, Sodium 561.9, Carbohydrate 41.3, Fiber 3.1, Sugar 4.2, Protein 54.1
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