- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 8
Ingredients
- 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
- 2
- 500 g pork tenderloins, butterflied (split lengthwise down the middle to open like a book) and pounded to about 1/2 its thickness
- 0
- 1/4 tsp
- salt
- 1 mL
- 3 tbsp
- Original Dijon Prepared Mustard
- 45 mL
- Port Sauce (optional) ">Port Sauce (optional)
Method
Step 1
Preheat oven to 350°F (180°C). In bowl, mix apples, cranberries, sugar and cinnamon. Lay tenderloins on work surface; season with salt. Using half the apple mixture (reserve the other half for later use), divide into two equal portions and spread each portion down the centre of a tenderloin. Beginning at long edge, roll up each tenderloin to enclose filling; tucking in ends. Tie up tenderloins with butcher’s twine.
Step 2
Lightly brown the tenderloins in a greased skillet set over medium-high heat, turning to brown all sides, about 5 min. Brush the tenderloins with mustard; place in baking dish (or leave roasts in the skillet if it is ovenproof).
Step 3
Mix reserved apple mixture with ½ cup (125 mL) water; pour into baking dish, surrounding tenderloins. Bake about 30 min., or until an internal temperature of 160°F (71°C) is reached. Be careful the apple mixture does not get too dry or begin to scorch. Add a splash of water to the baking dish, if necessary, to keep the mixture moist as it bakes.
Step 4
Remove from oven, tent with foil and let rest 10 min. Slice tenderloins into rounds; serve with fruit compote from baking dish. Also serve with Port Sauce, if desired.
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Nutritional Facts Per Serving
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 220
- Fat:
- 5 g
- Saturated Fat:
- 2 g
- Carbs:
- 20 g
- Fibre:
- 3 g
- Cholesterol:
- 65 mg
- Protein:
- 24 g
- Sodium:
- 260 mg
