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Tuesday, April 19, 2011

Orange Glazed Pork Tenderloin, Cranberry stuffing

As we venture into the lighter fare these days in my home here is another fantastic dish.

My 9 year old LOVED it!!   I  found this on The Art of Living well website.  I have been working through some of her recipes as I try to shed some of the weight gained since quitting smoking.  If you get a chance you really should  check out her website.  It is quite amazing.  Full of healthy, delicious recipes, smart alternatives to restaurant foods while eating out, and a positive outlook for healthy living. 

I recognize I need to diet, but I hate that word and I love food.  By that I mean flavourful food, not necessarily food in large quantities.  From my experiments with some of Rose's recipes thus far, healthy doesn't have to mean bland.

This recipe was delicious.  Under 300 calories per serving. (This recipe serves 6). 

Simple to make and quick.   It took me about 10 minutes to prep it and approx 1/2 hour to make.  It was served with sushi rice (1/2 cup)  and steamed asperagus.  

My one note about this recipe.  The glaze is amazing but strong!  A teeny tiny bit will do quite nicely.  The little of bit of orange with the cranberry is fantastic but too much can be overpowering.

1 1/2 lb pork tenderloin, butterflied

2/3 cup dried cranberries
1/3 cup toasted walnuts
1/2 tsp cinnamon
pinch of ground cloves
2 tsp walnut (or olive) oil
1 oz diced brie

2 Tbsp orange juice concentrate
2 Tbsp red currant or black currant jelly
1 tsp balsamic vinegar
1 tsp olive oil
1 tsp orange zest
1/2 tsp finely chopped garlic

3 Tbsp chopped parsley

1.Preheat the oven to 375°F. Line a baking sheet with foil lightly coated with cooking spray.

2.To make the stuffing, combine the cranberries, walnuts, cinnamon, cloves and walnut oil in the bowl of a small food processor. Pulse on and off until the mixture is crumbly. Add the diced brie and pulse once or twice, just to combine.   I didn't use my processor for this step.  I chopped the cranberries and used some coursely ground walnuts, chopped the brie and mixed it all well.

3.Open the pork loin like a book and stuff with the fruit and nut stuffing. (If you would like to make this easier to roll, first pound the pork to a 1/4-inch thickness before stuffing.)I just cut mine. Secure with either kitchen string or toothpicks. Set a large, nonstick grill pan or skillet lightly coated with cooking spray over medium-high heat and sear until browned on all sides, about 2 or 3 minutes on each side. Place on the baking sheet and bake for about 20 minutes or until cooked to medium (until the meat reaches an internal temperature of 145°F). Let rest for about 10 minutes before slicing.  I am not sure why so many recipes call for non stick pans but I don't own any anymore so I simply use a light coat of Pam in my steel skillets.

4.Meanwhile, prepare the glaze by combining the orange juice concentrate, jelly, vinegar, olive oil, orange zest and garlic in a small saucepan. Set over medium heat for 1 minute and drizzle over the sliced pork. Garnish with parsley.

For nutritional information and more information visit  you can also follow Rose on Facebook at

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