Layered Pork Tenderloins with Cranberry Wine Sauce
Ingredients:
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1/2 tsp (2 mL) EACH sage, salt and pepper
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2 tbsp (30 mL) butter
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1 (1 ) onion, chopped
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1 tsp (5 mL) dried leaf thyme
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3/4 cup (175 mL) dried cranberries
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1/2 cup (125 mL) apple juice
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3 cup (750 mL) fresh breadcrumbs
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1/4 cup (50 mL) fresh parsley, chopped
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to taste (to taste ) salt and pepper
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2 tsp (10 mL) Dijon mustard
Preparation:
Cut each tenderloin to, but not through, opposite side. Open each like a book. Flatten with mallet to about 1/2-inch/1.25 cm thickness. Set aside.
Heat butter over medium heat. Add onion -- saute until translucent. Remove from heat -- add thyme, sage, salt and pepper.
Simmer cranberries in apple juice about 5 minutes -- remove cranberries, reserving any juice. Combine onion, cranberries, breadcrumbs and parsley.
Cut 5 or 6 pieces of string into 12-inch/30 cm lengths. Arrange across a lightly greased roasting pan. Lay one tenderloin over strings. Season lightly with salt and pepper. Top with half of stuffing, pressing in place. Place a second tenderloin over stuffing, wide end over narrow end of first piece. Press remaining stuffing on top. Cover with remaining tenderloin, wide end over narrow end. Using strings, tie layers together -- trim strings. Spread outside of meat with mustard. Roast at 350°F (180°C) to an internal temperature of 155-160°F (68-71°C). Remove to a cutting board -- tent loosely with foil and let stand 10 minutes. Slice and serve with Cranberry Wine Sauce.
Cranberry Wine Sauce: Combine 1 cup (250 mL) cranberry juice, 1/2 cup (125 mL) dry red wine, 1 tsp (5 mL) orange rind in a small saucepan. Bring to a boil -- reduce heat and simmer gently, 10 to 15 minutes until reduced and thickened.
Serve with 'Double Cranberry Cosmo'
(1 1/2 oz Smirnoff Cranberry Twist Vodka, 1/2 oz Cointreau, 1 oz Cranberry Juice, add ice, strain into Martini glass) or 'Calona Artist Series Reserve Gewurztraminer VQA' Okanagan Valley white wine from Canada.
Courtesy of Manitoba Pork Council
www.pickpork.com