Pork Tenderloin with Fruit and Nuts

Cranberries aren’t just for sauce and juice. Rich in vitamins, minerals, fibre and phytonutrients, the tangy, versatile berries add flavour and colour to all sorts of sweet and savoury dishes. These delectable recipe and photo are from Foodland Ontario,, will entice you to stir up some new, healthful dishes as we close out 2023 and move on to 2024. Enjoy.

This is an elegant entrée for a special dinner. Each slice is studded with cranberries, apples and nuts. It’s easy on the cook too: Just assemble it a day ahead and roast at serving time. If you don’t have seasoned bread crumbs, season plain bread crumbs with dried Italian mixed herbs and pepper.

Preparation Time: 30 minutes
Roasting Time: 45 minutes
Serves 4

1 Ontario pork tenderloin, (1-1/4 to 1-1/2 lb/625 to 750 g)
2 slices bacon, chopped
1/3 cup (75 mL) diced onion
3/4 cup (175 mL) dry seasoned bread crumbs
1 Ontario apple, peeled, cored and chopped
1/3 cup (75 mL) chopped toasted walnuts
1/3 cup (75 mL) fresh or frozen cranberries, halved if large
1 tsp (5 mL) chopped fresh Ontario sage leaves or (1/2 tsp/2 mL dried)
Chicken broth or water
Salt and pepper
1 tbsp (15 mL) olive oil

Cut tenderloin almost through lengthwise; open like a book. Place plastic wrap on top and under tenderloin; pound with rolling pin to flatten to even thickness. Set aside.

In medium saucepan, cook bacon and onion over medium-high heat until tender and browned. Stir in bread crumbs, apple, walnuts, cranberries and sage. Moisten slightly with up to 1/4 cup (50 mL) broth until mixture holds together when pressed. Season with salt, pepper and more sage to taste.

Place tenderloin, smooth side down, on work surface. Press filling along one side of tenderloin to within 1-inch (2.5 cm) of edges. Roll up meat, starting at one long side to enclose filling completely. Tie with string at 1-1/2-inch (7 cm) intervals. (Can be wrapped in plastic wrap and refrigerated overnight at this point.)

Place, seam-side-down, in lightly greased baking dish. Brush with oil. Sprinkle with pepper to taste. Roast in 350°F (180°C) oven for 45 minutes until a meat thermometer inserted in centre registers 160°F (71°C); or until juices run clear when pork is pierced and just a hint of pink remains inside.

Let stand for 10 minutes before slicing into 3/4-inch (2 cm) thick slices.

Nutritional Information:
1 serving
PROTEIN: 39 grams
FAT: 24 grams
FIBRE: 3 grams