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Pork Tenderloin With Cranberry Sausage Stuffing


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Pork Tenderloin With Cranberry Sausage StuffingPork Tenderloin With Cranberry Sausage Stuffing
Pork Tenderloin With Cranberry Sausage StuffingPork Tenderloin With Cranberry Sausage Stuffing

Recipe of the Month: December 2009

Pork Tenderloin With Cranberry Sausage Stuffing

Serves 6


  • 2 pork tenderloins, thawed
  • 2 tablespoons olive oil, separated
  • 1 pound pork sausage, removed from casing
  • 2 tablespoons shallots, diced fine
  • 2 tablespoons dried cranberries
  • 1 cup beef broth
  • 6 slices white bread


  1. Insert a long thin knife into each end of the pork tenderloin to make a cavity all the way through. Do not cut through the sides.
  2. Heat a large skillet over medium high heat for one minute. Add the oil and sausage and sauté until browned.
  3. Add the shallot and cranberries and sauté for one minute.
  4. Transfer the hot ingredients to a 16X9 inch baking pan and add the beef broth. Place the bread into the pan and press them down into the beef broth / sausage mixture. Place uncovered into a 350 degree over for 20 minutes.
  5. Let the stuffing cool for 10 minutes before placing into a food processor. Pulse the chopping blade until sloth (about 3 one second pulses).
  6. Place the stuffing into a large zip lock bag and cut one of the corners off. “Pipe” the stuffing into the pork tenderloin until completely filled.
  7. Bake the pork tenderloins on a sheet pan for 40 minutes at 400 degrees. Let them rest for 20 minutes before slicing.

Chef Mike

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