Actually, this recipe belongs to Chef Kristy at Cooking Connections. She prepared this for us to taste-it was amazing. The best part – it’s incredibly easy because all of the ingredients are in the Cooking Connections department and most of them are already pre-made.
Preheat oven to 375.
Combine the cranberries, walnuts and Raspberry Chipotle Sauce together in a bowl; add enough broth to make the mixture moist but not wet. Set aside.
With a very sharp knife make a slit ¾ of the way through the loin, lengthwise, leaving about ½” on each end whole. Repeat this process again by cutting 4-6 additional slits in the same fashion throughout the length of the loin. Do not cut all the way through. (Refer to video for a visual image of this process.) Stuff the mixture in the loin, making sure to press the mixture into each slit. Tie the loin closed with butcher’s twine, using approximately 5-6 pieces of twice to close the entire loin. Rub the outside of the loin with the Rub. Season with salt. Heat 1 tablespoon of oil in a large skillet and sear the outside of the loin on high heat. Transfer pan to the oven, cover and bake 375 for approximately 30 minutes. Uncover and continue to bake for an additional 10 or until the internal temperature reaches 160.
- 2-3 lb Pork Tenderloin
- 1 T Adams Reserve Sear-N-Crust (your choice)
- Salt to taste
- 1 T Ottavio Reserve extra virgin olive oil
- 2 T Canyon Foods Seedless Raspberry Chipotle sauce
- ½ c Cranberries, dried
- ¼ c Walnuts, minced
- 1 c Dry stuffing mixture, herb variety
- ½ c Central Market organic chicken broth