Butterflied pork tenderloin is stuffed with havarti cheese, cranberries, herbs, and garlic and topped with a Grand Marnier glaze.
Prep Time: 15 minutes
Cook Time: 1 hours,
Ingredients:
- For the Pork:
- 1 pork tenderloin butterflied
- 1/2 cup havarti cheese grated
- 1/2 cup dried cranberries
- 1/2 cup chopped fresh herbs - approximately 2 Tablespoons each of chives, thyme, basil, marjoram and rosemary
- 2 small cloves of garlic chopped
- Salt and pepper to taste
- 24 inches kitchen twine
- .
- For the Glaze:
- Reserved cooked tenderloin liquid from roasting pan
- 1 (16-ounce) can whole berry cranberry sauce
- 3-1/2 Tablespoons Grand Marnier orange liqueur
- 2 Tablespoons thawed orange juice concentrate
- 1 Tablespoon fresh orange zest chopped
- 1 teaspoon red wine vinegar
- 1/2 teaspoon salt
- 2 Tablespoons unsalted butter
- 1/2 cup dried cranberries
Preparation:
For the Pork:Preheat oven to 325 degrees F. Salt and pepper both sides of the butterflied pork tenderloin. Mix together the cheese, cranberries, herbs, garlic, salt, and pepper.
Fill tenderloin wrap. Secure with twine. Place in a roasting pan seam side down. Roast until the internal temperature reads 160 degrees F.
Remove from oven; place the tenderloin on a plate to cool. In the meantime make the glaze.
For the Glaze:
Pour all 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 and thickened.
Add cranberry sauce, Grand Marnier, orange juice concentrate, zest, red wine vinegar, salt, and cranberries. 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.
Yield: 4 servings
Recipe Source: Farmer John Meats
Reprinted with permission.
