Cranberry Pork Tenderloin with Port Sauce

Prep time: 10min

Total time: 40min

Serves 8

Ingredients
Nutritional Information

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

500 g pork tenderloins, butterflied (split lengthwise down the middle to open like a book) and pounded to about 1/2 its thickness

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

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