A Touch of Sanity...: Cran-Apple Stuffed Pork Tenderloin

🍎Cran-Apple Stuffed Pork Tenderloin

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What you need...

🌿Pork Tenderloin - there will be 2 in the package

🌿1 cup fresh cranberries, washed

🌿2 cups apples, chopped into ~1 inch cubes

🌿2 tbsp. fresh Rosemary, chopped

🌿olive oil or olive oil spray

🌿kitchen twine or toothpicks

❤️️Add cranberries and apples to a 3qt. pot and turn to medium-high. Cook for about 1 minute, as you begin to hear them start to sizzle and pop, continue cooking while stirring with a wooden spoon or silicon spatula for about 6-7 minutes. You will cook the mixture until the cranberries are cooked into a gel like form and the apples are softened.

🌿Remove from heat and set aside. Preheat oven to 400F. Place the pork tenderloin on a large piece of plastic wrap or parchment paper. Cut a deep slit down the center, taking care not to slice all the way through the meat. Fold it open, like a book, cover with second sheet of parchment or fold the plastic wrap over the meat to cover it. Using a meat mallet, pound the tenderloin until it is a uniform thickness of about 1-1 1/2 inches.

🍎Light spray or grease a 9x13 pyrex dish. Add 3 pieces of kitchen twine per tenderloin (~8" lengths) to the pyrex dish, gently 1 tenderloin to sit in the dish on 3 pieces of twine. Fill the center with half the apple mixture, top with 1/2 the Rosemary. Gently, but tightly tie up each piece of twine, and secure with toothpicks if necessary. Repeat with second tenderloin. Cover with foil and add to the oven. Bake covered for about 25-30 minutes or until meat reaches 165F.
*Make sure to find the center point when checking the temperature with a meat thermometer.*
Remove pork to rest for 5 minutes, slice into 2 inch pieces, top with sauce released from cooking the pork and drizzle with balsamic sauce (optional).

🍴This pairs beautifully with gently roasted asparagus, Maple Bacon Brussels Sprouts (see Simple Sides section under photos>albums) and Garlic Rosemary Potatoes (also in Simple Sides but just reported too!