Apple, cranberry and almond stuffed pork tenderloin
CBC News | Posted: December 19, 2020 10:00 AM | Last Updated: December 19, 2020
Festive colours and flavours make this a great substitution for traditional turkey, says chef Jamie Power
Apple, cranberry and almond stuffed pork tenderloin with sauce Robert
Chef Jamie Power at Slaymaker & Nichols restaurant in Charlottetown suggests cranberry-apple stuffed pork tenderloin as an alternative to turkey this Christmas.
"This is a nice Christmas meal with festive colours and flavours," he said. "The aroma of all of these ingredients cooking together will surely bring the kids to the table! This is a great inexpensive alternative to a large turkey or ham with less waste (leftovers) as you can control portion sizes and numbers."
Ingredients:
- 2-pound tenderloin, trimmed and silver skin removed, cut into portions of your liking
- 2 granny Smith apples, seeded and sliced
- ½ cup dried cranberries
- 1 large shallot, sliced
- ½ cup lightly toasted slivered almonds
- 3 sprigs of fresh thyme
- 1 tbsp minced ginger root
- 2 oz apricot brandy
- 2 tbsp sesame oil
- 2 tbsp cider vinegar
- 1 tbsp honey
Directions:
In a saucepan on medium heat, heat the sesame oil. Add the shallot, apple, cranberries, ginger and thyme sprigs until onion is translucent. Deglaze with brandy. Add remaining ingredients and continue to cook until almost dry (au sec).
Allow to cool, then use a small pairing knife or boning knife to stuff pork. Lay horizontally and insert knife lengthwise the whole width of the loin. Fill loin with stuffing being careful not to tear the delicate meat. Sear on medium-high heat in a lightly oiled pan to brown meat, and transfer to oven at 350 degrees for approximately 8-10 minutes or until internal temperature reaches 140 degrees. Allow meat to rest 5 minutes before slicing.
For the sauce Robert:
- 2 cups beef broth
- 1 tbsp minced garlic
- 1 large shallot, minced
- 1 sprig fresh rosemary
- 2 bay leaves
- ¼ cup port or dry sherry
- 2 tbsp grainy dijon mustard
- 2 tbsp cornstarch and 2 tbsp water for slurry
Directions: In a saucepan, sweat shallot garlic and rosemary. Deglaze with port or sherry. Add remaining ingredients and simmer on low heat for 10-15 minutes. Add slurry mixture little at a time to achieve desired consistency. Season well all ingredients with salt and cracked pepper. Dish is gluten and dairy free!