Orange-Glazed Pork Tenderloin with Cranberry and Walnut Stuffing

Pork tenderloin is a delicious and economical cut of meat. It’s lean and, due to improved farming practices, you can now safely cook your pork to medium instead of well done, keeping the meat moist. To butterfly means to cut the pork down the center without cutting all the way through; then you can open and stuff the tenderloin. You can ask your butcher to do this if you prefer.

1. Preheat the oven to 375°F. Line a baking sheet with foil lightly coated with cooking spray.

2. To make the stuffing, combine the cranberries, walnuts, cinnamon, cloves and walnut oil in the bowl of a small food processor. Pulse on and off until the mixture is crumbly. Add the diced brie and pulse once or twice, just to combine.

3. Open the pork loin like a book and stuff with the fruit and nut stuffing. (If you would like to make this easier to roll, first pound the pork to a 1/4-inch thickness before stuffing.) Secure with either kitchen string or toothpicks. Set a large, nonstick grill pan or skillet lightly coated with cooking spray over medium-high heat and sear until browned on all sides, about 2 or 3 minutes on each side. Place on the baking sheet and bake for about 20 minutes or until cooked to medium (until the meat reaches an internal temperature of 145°F). Let rest for about 10 minutes before slicing.

4. Meanwhile, prepare the glaze by combining the orange juice concentrate, jelly, vinegar, olive oil, orange zest and garlic in a small saucepan. Set over medium heat for 1 minute and drizzle over the sliced pork. Garnish with parsley.

1 1/2 lb pork tenderloin, butterflied

2/3 cup dried cranberries
1/3 cup toasted walnuts
1/2 tsp cinnamon
pinch of ground cloves
2 tsp walnut (or olive) oil
1 oz diced brie

2 Tbsp orange juice concentrate
2 Tbsp red currant or black currant jelly
1 tsp balsamic vinegar
1 tsp olive oil
1 tsp orange zest
1/2 tsp finely chopped garlic

3 Tbsp chopped parsley

Nutritional Analysis per Serving

Calories 279
Protein 25 g
Fat 11 g
Saturated Fat 2.8 g
Carbohydrates 20 g
Cholesterol 68 mg
Sodium 77 mg
Fiber 1.4 g

Prep Time: 15 minutes
Cook Time: 25 minutes

Make Ahead: Cook the pork up to a day in advance and reheat in a 350°F oven for 10 minutes, until warmed through.

Serves 6