Herb & Cranberry Stuffed Pork Tenderloin Recipe
Ingredients
1/2 cup diced celery
1 medium onion, chopped
1 apple, chopped
2 tablespoons butter
3 cups diced bread
1/2 teaspoon sage
1/4 teaspoon marjoram
1/2 cup whole cranberry sauce
2 tablespoons brown sugar
3/4 teaspoon salt grated rind of 1/2 orange
1/4 cup fresh orange juice
4 strips pork tenderloin, split
Curry powder to taste
Oil
1 tablespoon butter
1 cup hot water
Directions
Saute celery, onion and apple in butter.
Add diced bread, sage, marjoram and place all in bowl.
In a small saucepan mix cranberry sauce, brown sugar, salt and orange rind.
Cook over low heat until sugar is dissolved.
Add to bread mixture with 1/4 cup orange juice.
Stuff pork tenderloin and tie with string.
Sprinkle with curry powder and brush with oil.
Place in roasting pan on rack.
Bake at 350 Degree F for 1 hour.
Baste with mixture of 1 tablespoon butter and hot water.
Add diced bread, sage, marjoram and place all in bowl.
In a small saucepan mix cranberry sauce, brown sugar, salt and orange rind.
Cook over low heat until sugar is dissolved.
Add to bread mixture with 1/4 cup orange juice.
Stuff pork tenderloin and tie with string.
Sprinkle with curry powder and brush with oil.
Place in roasting pan on rack.
Bake at 350 Degree F for 1 hour.
Baste with mixture of 1 tablespoon butter and hot water.
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