Here...piggy, piggy

Pork tenderloin is one of those things that takes a some real effort to eff up. Which makes it perfect for cooks with a short attention span...or those who are sick of chicken on a daily basis. It's lean, takes the flavor of what you are cooking it in, and has great "plate presence."

I found this recipe on www.landolakes.com, and it is simply wonderful. Although it did take some time to cook in the oven - which isn't necessarily a bad thing, especially since we don't have the heat on yet and the house is currently resting at a chilly 52 degrees!

ORANGE GLAZED STUFFED PORK TENDERLOIN

Pork Ingredients:
2 tbsp butter, melted
2/3 cup finely chopped carrots
1/4 cup chopped apple or sweetened dried cranberries (or both)
1 tsp dried thyme
1 pork tenderloin
salt

Glaze Ingredients:
2/3 cup orange marmalade
2 tbsp dry white wine or orange juice
dash of cayenne pepper

Toothpicks are also needed for this recipe!!! Get them out before you get your hands all yucky!

Preheat oven to 425 degrees.

Melt butter in a large skillet until sizzling. Add carrots, apples and cranberries and cook until "crisp tender." Take off heat and set aside.

Place pork tenderloin on a large cutting board. Cut a deep slit lengthwise along the tenderloin. Place raw pork into an aluminum foil-lined and greased 13x9'' baking dish. Rub inside of pork with salt. Carefully stuff pork with carrot mixture. Secure with toothpicks, so the incision is closed off. Bake for 25 minutes.

Meanwhile, combine all glaze ingredients in a small (microwave safe) bowl.

Brush 3 tbsp of the glaze over the pork, after it's first baking period. Continue baking for an additional 10-15 minutes, or until the pork's internal temperature reaches a safe 160 degress. Remove from the oven, and let stand for approximately 5 minutes before serving. (Remove toothpicks!)

Before service, microwave the remaining glaze for approximately 30 seconds to 1 minute. Serve pork with warm glaze.





















I really enjoyed this dish. The fruit and vegetable stuffing added just a touch of natural sweetness - it certainly took over that longing for apple sauce that I always get while eating pork. Plus, the stuffing provided some moisture in the cavity, allowing the meat to stay really moist. I served the tenderloin with some buttered noodles, and the extra stuffing that I reserved...the tenderloin was certainly the highlight!

(photo courtesy of Land O Lakes)