Cranberry Stuffed Pork Tenderloin In Mustard And Ginger Sauce.

Today is Sunday, a day for a special lunch. We have on hand a beautiful piece of pork tenderloin and needs to be specially handled......



After about 1/2 an hour of careful thinking, I came up with the following recipe: " Cranberry stuffed Pork Tenderloin in Mustard and Fresh Ginger Sauce ".

There is a special instrument I use when cleaning out zucchini. It can also be used to create a tunnel in the piece of meat to stuff with whatever. In this case cranberry so when sliced, the cranberry can be seen embedded in meat.

Ingredients:

• 1 pork tenderloin whole weighing about 500 gr cut into three equal pieces for easier stuffing.

• 1.5 cups dried cranberries.
• 3 T hot Dijon mustard.
• 1 inch fresh ginger.
• 3 T balsamic vinegar with honey.
• 3 T good quality fresh butter.
• 3 T extra virgin olive oil.
• 1/2 t powdered bay leaf.
• 2 T crushed green pepper.
• 1 cube beef broth.
• 1 cup hot water.

Method:

A) Preparation of the pieces.

• Using the special instrument, stuff  each piece of tenderloin twice with  the cranberries until full.

B)

• Cut pork tenderloin into 3 equal pieces.

• Heat 32 cm skillet on high heat, pour oil and butter until melted.
• Still on high heat, sear each piece until well browned on each side.

• Separately add Dijon mustard, Balsamic vinegar, ginger pure and beef broth cube to the boiling water and mix well until everything is incorporated.
• De-glaze with the liquid mixture collecting all the " goodies " from the pan. 
• Add rest of cranberries to the liquid.
  
  
  
  
• Let boil, cover, lower heat to minimum and cook 15 minutes or until internal temperature of meat measured with a meat thermometer reads 66 to 70 degrees Celsius.
• Slice each piece into thin slices (not shown on photos) and serve with red chili spaghetti and steamed broccoli. 

Bon App
Stelio