Cranberry-Dijon Stuffed Pork Rolls 🍽️

Stuffed Pork Tenderloins with Mustard Cranberry Sauce 🍖🍇

Preparation Time: 1 hour
Cooking Time: 1 hour
Total Time: 2 hours
Servings: 8

Ingredients:

• 1 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cloves garlic, minced
• 1/4 cup butter
• 2 cups cooked brown rice
• 1/4 cup dried cranberries
• Zest of 1 orange
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup apple juice
• 2 pork tenderloins
• Salt and pepper to season
• Cotton string for tying

For the Mustard Cranberry Sauce:

• 1 tablespoon butter
• 1 clove garlic, minced
• 1 tablespoon all-purpose flour
• 2 tablespoons Dijon mustard
• 1 cup chicken broth
• 1/2 cup half-and-half
• 1/4 cup dried cranberries

Instructions:

1. Prepare the Stuffing: In a medium saucepan, melt the butter over medium heat. Add the chopped onion, celery, and minced garlic, and sauté for about 4 minutes until tender. Remove from heat.

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2. Stir in the cooked brown rice, dried cranberries, orange zest, dried thyme, salt, and pepper to taste. Mix well, then moisten the stuffing with apple juice. Set aside.

3. Prepare the Pork Tenderloins: Preheat your oven to 375°F (190°C). Make a lengthwise cut down the center of each pork tenderloin, being careful not to cut all the way through. Then, make additional cuts on each side of the center cut, forming a pocket for the stuffing.

4. Place each tenderloin between two sheets of plastic wrap and gently pound with a meat mallet to flatten into approximately 10×8 inch rectangles. Season each tenderloin with salt and pepper.

5. Spoon half of the prepared stuffing onto each tenderloin, leaving about 1 inch around the edges. Roll each tenderloin jelly-roll style, starting from the short side, and secure with cotton string at 4-5 evenly spaced intervals to prevent unrolling.

6. Roast the Tenderloins: Place the stuffed pork tenderloins seam side down on a rack in a shallow roasting pan. Roast, uncovered, in the preheated oven for 50-60 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium, using a meat thermometer to check for doneness.

7. Once cooked, loosely cover the pork tenderloins with foil and let them rest for 5 minutes before slicing.

8. Prepare the Mustard Cranberry Sauce: While the pork is roasting, make the sauce. In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute.

9. Stir in the all-purpose flour and Dijon mustard, mixing well until smooth. Cook and stir until the mixture thickens and becomes bubbly, then continue cooking and stirring for an additional minute.

10. Gradually stir in the chicken broth and half-and-half until well combined. Add the dried cranberries and simmer the sauce until heated through and slightly thickened.

11. Serve: Once the pork tenderloins have rested, remove the string and slice them into 1/2-inch thick slices. Drizzle the Mustard Cranberry Sauce over the sliced tenderloins and serve hot.

This Stuffed Pork Tenderloins with Mustard Cranberry Sauce recipe is a delightful combination of savory pork, sweet cranberries, and tangy mustard, perfect for special occasions or weeknight dinners alike. Enjoy the hearty flavors and tender texture of this elegant dish!