Nuts are a wonderful addition to both savoury and sweet dishes. Pork tenderloin with fruit and nuts is ideal for elegant entertaining.
PORK TENDERLOIN WITH FRUIT AND NUTS
Cranberries, apples and toasted walnuts combine in this stuffing for pork tenderloin. If you don't have seasoned breadcrumbs, season plain breadcrumbs with dried Italian mixed herbs and pepper.
Makes: 4 servings
1 pork tenderloin (1 1/4 to 1 1/2 lb)
2 slices bacon, chopped
1/3 cup diced onion
1/4 cup dry seasoned breadcrumbs
1 apple, peeled, cored and chopped
1/3 cup chopped toasted walnuts
1/3 cup fresh or frozen cranberries, halved if large
1 tsp chopped fresh sage leaves (1/2 tsp dried), or more to taste
? chicken broth or water
? salt and pepper, to taste
2 Tbsp olive oil or butter, melted
Cut tenderloin almost through lengthwise; open like a book. Place plastic wrap on top and under tenderloin; pound with a rolling pin to flatten to even thickness. Set aside.
In a medium saucepan or on a skillet, cook bacon and onion over medium-high heat until tender and browned. Stir in breadcrumbs, apple, walnuts, cranberries and sage. Moisten slightly with up to 1/4 cup (50 ml) broth until mixture holds together when pressed. Season with salt, pepper and more sage to taste.
Place tenderloin, cut side up, on work surface. Press filling along length of centre third; roll meat around filling to enclose completely.
Tie with string at 7-cm intervals. It can be wrapped in plastic wrap and refrigerated overnight at this point.
Heat oven to 350 F.
Place tenderloin, seam side down, in a lightly greased baking dish. Brush with oil. Sprinkle with pepper. Roast in preheated oven for 45 minutes until a meat thermometer inserted in centre registers 160 F or until juices run clear when pork is pierced and just a hint of pink remains inside.
Let stand for 10 minutes before slicing into 2-cmthick slices.
