Cranberry Pork Tenderloin with Port Sauce

Prep time: 10min
Total time: 40min
Serves 8
4 cups
chopped Gala apples, skin on
1 L
2 cups
Fresh Cranberries
500 mL
4 tbsp
brown sugar
60 mL
2 tsp
cinnamon
10 mL
2
500 g pork tenderloins, butterflied (split lengthwise down the middle to open like a book) and pounded to about 1/2 its thickness
0
1/4 tsp
salt
1 mL
1 cup
water
250 mL
3 tbsp
Original Dijon Prepared Mustard
45 mL
Port Sauce (optional)
1/8 of the recipe
calories
220
fat
5 g
saturated fat
2 g
carbs
20 g
protein
24 g
cholestrol
65 mg
fibre
3 g
sodium
260 mg
potassium
480 mg

Directions

  1. Turn oven to broil. Mix apples, cranberries, sugar and cinnamon in a bowl. Divide filling in half. Lay tenderloins on a clean work surface and sprinkle with salt. Evenly distribute one half of filling between the tenderloins, placing it down the centre of each. Mix the other half of filling with water and reserve. Roll closed and tuck in ends to contain filling; secure with butcher’s twine. Coat outside of roasts with mustard.

  2. Place tenderloins in a roasting pan and broil for 10 min. Remove from oven, reduce heat to 350°F (180°C) and place the remaining filling and water in the bottom of the pan. Roast for 20 to 30 min. or until the internal temperature reaches 155°F (68°C). Remove from oven and rest for 10 min. under tented foil. Check temperature again; it should rise above 160°F (71°C).

  3. Slice and serve with fruit compote from the bottom of the pan and Port Sauce, if using.