Description
This was super yummy! You could make 2 for a larger crowd.
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Directions
To make the stuffing: Brings 2 cups of water to a boil in a medium saucepan. Add the cranberries, remove from heat and let rest for 1 hour. Drain, reserving the cooking liquid. Place the cranberries in the bowl of a food processor. Add the pine nuts, cinnamon, cloves, brown sugar, cascabel powder and a few tablespoons of the soaking liquid. Pulse until coarsely chopped.
Preheat the oven to 400 degrees. Place the tenderloin on a work surface and use a sharp knife to slice the meat horizontally almost in half so that you have one long hinged piece that you can open flat. Season all over with salt and pepper. Spread the stuffing down the center, fold each side of the meat over and tie closed with kitchen twine. Dredge meat all over with flour. Heat the oil in an ovenproof skillet over high heat. Brown the meat on all sides until golden brown. Place in the oven and roast for 10-12 minutes until cooked through.
Make the sauce: Heat oil in a medium saucepan, adding the onion, carrot and celery. Cook until soft for 8-10 minutes. Add the garlic and cook for another 1-2 minutes. Add the remaining ingredients, increase heat to high and cook the sauce until reduced by half, about 8-10 minutes. Strain into a small saucepan and simmer. (I didn't drain the veggies!) Whisk in the butter, adding salt and pepper to taste. Keep warm.
Remove the meat from the oven and let it rest for 10 minutes. Slice into 1-inch pieces, serving the slices with sauce poured over the top. Serves 4
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Ingredients
 Stuffing:
1 1/2 cups dried cranberries
2 T. pine nuts, toasted
2 tsp. cinnamon
Pinch of ground cloves
2 T. dark brown sugar
1 T. cascabel powder (or ancho or pasilla powder)
Roast:
Salt and freshly ground pepper
2 T. vegetable oil
1/2 cup flour
1 pork tenderloin ( 1 1/2-2 pounds)
Sauce:
2 T. olive oil
1 small onion, chopped
1 carrot, finely diced
1 stalk celery, finely diced
2 cloves garlic, finely chopped
6 cups chicken stock
1 cup apple juice
1 tsp. chipotle puree (add more for more spice!)
1 tsp. black peppercorns
1 T. butter
Salt
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