Want a little something different to serve up this November? Why not try this easy pork tenderloin, perfect for a small gathering or family meal. You can easily double or triple the recipe for a larger crowd!
- 15 mL tbsp canola oil
- 2 garlic cloves, minced
- 1 shallot, diced
- 2 tsp (10 mL) dried savory or sage
- 3/4 cup (175 mL) fresh bread crumbs
- 1/3 cup (75 mL) diced dried apricots
- 2 tbsp (30 mL) chopped fresh parsley
- 1/4 (60 mL) cup cranberry sauce
- 1 pork tenderloin (about 1-1/4 lbs/625 g)
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) black pepper
- 4 slices bacon
- Preheat oven to 400°F (200°C).
- In a nonstick skillet, heat oil over medium heat. Sauté garlic, shallot and savory for 4 minutes or until shallot is softened. Remove from heat and stir in bread crumbs, apricots, parsley and cranberry sauce.
- Cut pork tenderloin in half lengthwise, almost but not all the way through, and open up like a book. Starting at the center, make a similar cut on both sides of tenderloin to open it up for stuffing. Sprinkle pork with salt and pepper.
- Spread stuffing over tenderloin and roll up like a jelly roll to seal. Wrap tenderloin with bacon and place on small foil-lined rimmed baking sheet. Roast for about 30 minutes or until a meat thermometer inserted in the center of the roast registers 145°F (63°C) for medium-rare or to desired doneness.
- Tips: For fresh bread crumbs, buzz a slice of bread or a bun in the food processor. Double-Smoked Sliced Bacon has a deeper smokiness and is an easy substitute in this recipe.
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