Ingredients
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1 (3/4-1 1/2 lb) pork tenderloin, whole, butterflied
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1/2 cup havarti cheese, grated
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1/2 cup dried cranberries
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2 tablespoons chives
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2 tablespoons thyme
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2 tablespoons basil
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2 tablespoons marjoram
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2 tablespoons rosemary
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2 small garlic cloves, chopped
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salt and pepper
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24 inches kitchen twine
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pan dripping
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3 1/2 tablespoons orange liqueur (like grand marnier)
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2 tablespoons orange juice concentrate, thawed
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1 tablespoon fresh orange zest, chopped
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1 teaspoon red wine vinegar
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1/2 teaspoon salt
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1 (16 ounce) can whole berry cranberry sauce
Instructions
- TENDERLOIN:
- Preheat oven to 325 degrees F.
- Salt and pepper both sides of the butterflied pork tenderloin.
- Mix together the cheese, 1/2 cup dried cranberries, herbs, and garlic.
- Fill tenderloin and wrap.
- Secure with twine.
- Place in a roasting pan seam side down. Roast until the internal temperature reads 160 degrees F (45-60 minutes depending on tenderloin size).
- Remove from oven; place the tenderloin on a plate to rest. In the meantime make the glaze.
- GLAZE:
- Pour all of the juice out of the roasting pan and into a saucepan. Place on stovetop on medium high heat and bring to a boil.
- Cook for about 2 minutes or until slightly reduced.
- Add all glaze ingredients except the butter. Bring to a boil.
- Remove from heat, add the butter, stir until dissolved and sauce is glossy.
- Remove the twine from the tenderloin. Place the tenderloin on a serving platter. Pour glaze over pork and serve.