When I get tired of doing the classic apple cider Pork Chops, I like to put together a stuffed pork loin with cranberry glaze. Just butterfly a park tenderloin, tenderize it and marinade it in cranberry juice with salt added to make it into a brine. Cook up some cermini mushrooms and onions, then add in some red wine and reduce. I like to use a sweeter red wine like a Stella Rosa. After it reduces add in some Italian bread crumbs to make it into a stuffing. Let it look down completely, then put it on top of the flattened tenderloin. Roll up the tenderloin, sear the tenderloin, then back it just until done. Once you are finished, let the tenderloin sit for at least 15 minutes to let the juices redistribute. During this time, reduce some more Stella Rosa with some dried cranberries to create a glaze to put on top of the finished tenderloin.
Derrick Chan
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