Serves 8
55 min
Pork Tenderloins Stuffed with Chestnuts and Dried Cranberries
Recipe GLPR480033f92385cf
Elegant roasted pork tenderloins butterflied and filled with a savory-sweet stuffing of roasted chestnuts and tart dried cranberries, finished with a silky cognac pan sauce. A sophisticated main course that serves eight with restaurant-quality presentation and depth of flavor.
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Ingredients
2 pork tenderloins (about 1.5 pounds each)
200 grams roasted and peeled chestnuts
100 grams dried cranberries
1 piece Zest of 1 lemon
1/2 cup cognac
1 tablespoon chicken stock powder
1 teaspoon cornstarch
Salt to taste
Black pepper to taste
Directions
Roughly chop the roasted chestnuts and dried cranberries, then combine them in a small bowl. Stir in the lemon zest and set the stuffing aside.
Pat the pork tenderloins dry with paper towels. Working with one tenderloin at a time, place it on a cutting board and carefully butterfly it horizontally by cutting lengthwise through the center without cutting all the way through, leaving about 1/2 inch attached so it opens like a book. Repeat with the second tenderloin.
Season the interior and exterior of both tenderloins with salt and black pepper. Divide the chestnut and cranberry stuffing evenly between the two butterflied tenderloins, spreading it along the opened interior surface. Carefully fold each tenderloin closed and secure with kitchen twine at 2-inch intervals to hold the shape during cooking.
Heat a large oven-safe skillet over medium-high heat. Once hot, place both stuffed tenderloins in the skillet and sear for 4 minutes on each side until the exterior is golden brown.
Transfer the skillet to a preheated 400°F oven and roast for 12 to 15 minutes, until the internal temperature of the pork reaches 165°F at the thickest part. Remove from the oven and transfer the tenderloins to a cutting board. Cover loosely with foil and let rest for 5 minutes.
While the pork rests, place the same skillet over medium heat. Pour in the cognac and scrape up any browned bits from the bottom using a wooden spoon. Simmer for 2 minutes to allow some of the alcohol to evaporate.
Whisk together the cornstarch and chicken stock powder. Stir this mixture into the cognac sauce and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and becomes glossy. Season with additional salt and pepper as needed.
Remove the twine from the rested tenderloins and slice them into portions. Arrange on a serving platter and drizzle the cognac pan sauce over the top before serving.
