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Cranberry And Sage-Stuffed Pork Tenderloin

Ingredients

for 4 servings

  • ½ cup french bread (60 g), cubed

Pork Tenderloin

  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons stone-ground mustard
  • 2 tablespoons light brown sugar
  • ¼ teaspoon McCormick® ground black pepper
  • ½ teaspoon kosher salt
  • 1 teaspoon McCormick® Rubbed Sage
  • 2 lb pork tenderloin (910 g)

Cranberry Sage Stuffing

  • ½ cup dried cranberries (70 g), roughly chopped
  • ½ cup red apple (60 g), finely chopped
  • 1 shallot, thinly sliced
  • 1 tablespoon unsalted butter, melted
  • 1 ½ teaspoons McCormick® Rubbed Sage
  • ½ teaspoon kosher salt
  • ¼ teaspoon McCormick® ground black pepper
  • ½ cup chicken broth (120 mL)

Preparation

  1. Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper or aluminum foil.
  2. Spread the cubed French bread in a single layer on a prepared baking sheet and bake for 10–15 minutes, or until golden brown. Remove from the oven and let cool.
  3. Make the rub: In a small bowl, whisk together the melted butter, mustard, brown sugar, McCormick® Ground Black Pepper, salt, and McCormick® Rubbed Sage until well-combined.
  4. Make the cranberry sage stuffing: In a medium bowl, toss together the dried cranberries, apple, shallot, melted butter, McCormick® Rubbed Sage, salt, McCormick® Ground Black Pepper, chicken broth, and cooled bread cubes until evenly combined.
  5. Place the tenderloin between two sheets of plastic wrap and pound until it is about ½ inch thick. Rub the tenderloin on both sides with the spice mixture. Pile the stuffing on the center of the tenderloin, then roll one side of the tenderloin tightly up and over to completely encase the stuffing, securing the end with toothpicks. Wrap the tenderloin in aluminum foil and place on the remaining prepared baking sheet.
  6. Bake the tenderloin for 30 minutes. Remove the aluminum foil and bake for another 10 minutes, until the tenderloin is browned and crispy on top.
  7. Remove the toothpicks, slice the pork tenderloin crosswise, and serve.
  8. Enjoy!

Ingredients

for 4 servings

  • ½ cup french bread (60 g), cubed

Pork Tenderloin

  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons stone-ground mustard
  • 2 tablespoons light brown sugar
  • ¼ teaspoon McCormick® ground black pepper
  • ½ teaspoon kosher salt
  • 1 teaspoon McCormick® Rubbed Sage
  • 2 lb pork tenderloin (910 g)

Cranberry Sage Stuffing

  • ½ cup dried cranberries (70 g), roughly chopped
  • ½ cup red apple (60 g), finely chopped
  • 1 shallot, thinly sliced
  • 1 tablespoon unsalted butter, melted
  • 1 ½ teaspoons McCormick® Rubbed Sage
  • ½ teaspoon kosher salt
  • ¼ teaspoon McCormick® ground black pepper
  • ½ cup chicken broth (120 mL)

Preparation

  1. Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper or aluminum foil.
  2. Spread the cubed French bread in a single layer on a prepared baking sheet and bake for 10–15 minutes, or until golden brown. Remove from the oven and let cool.
  3. Make the rub: In a small bowl, whisk together the melted butter, mustard, brown sugar, McCormick® Ground Black Pepper, salt, and McCormick® Rubbed Sage until well-combined.
  4. Make the cranberry sage stuffing: In a medium bowl, toss together the dried cranberries, apple, shallot, melted butter, McCormick® Rubbed Sage, salt, McCormick® Ground Black Pepper, chicken broth, and cooled bread cubes until evenly combined.
  5. Place the tenderloin between two sheets of plastic wrap and pound until it is about ½ inch thick. Rub the tenderloin on both sides with the spice mixture. Pile the stuffing on the center of the tenderloin, then roll one side of the tenderloin tightly up and over to completely encase the stuffing, securing the end with toothpicks. Wrap the tenderloin in aluminum foil and place on the remaining prepared baking sheet.
  6. Bake the tenderloin for 30 minutes. Remove the aluminum foil and bake for another 10 minutes, until the tenderloin is browned and crispy on top.
  7. Remove the toothpicks, slice the pork tenderloin crosswise, and serve.
  8. Enjoy!
Cranberry And Sage-Stuffed Pork Tenderloin

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