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.


  • 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.

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

  • 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


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