Cranberry Jalapeño Pork Tenderloin

Cranberry Jalapeño Pork Tenderloin

Prep Time: 55 minutes
Cook Time: 20 minutes
Total Time: 1-1/4 hours
Yield: 6 servings

Ingredients:
Sunflower, safflower, or other high-heat cooking oil
2 Tablespoons fresh sage, chopped
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon pepper
2, 1-pound pork tenderloins
1/2 cup Cranberry & Jalapeño Dip
3 Tablespoons panko breadcrumbs
1/4 cup dried cranberries
1 jalapeño pepper, halved lengthwise, seeded and thinly sliced

Preparation:
Preheat oven to 450°F. Oil a rimmed baking sheet.

In a small bowl, combine sage, garlic powder, salt, pepper and set aside.

Cut tenderloins lengthwise, so they open like a book. Spread one side of both tenderloins with the dip, sprinkle with breadcrumbs, and 1/3 sage mixture. Arrange dried cranberries, and sliced jalapeño on top. Fold tenderloins closed, tie each with kitchen twine at 1- to 2-inch intervals. Sprinkle on all sides with remaining sage mixture.

Arrange on prepared baking sheet and roast until internal thermometer reads 140°F for medium/rare, 20 to 25 minutes.

Transfer pork to a cutting board and let rest, loosely covered with foil, for 10 minutes. Remove twine, slice and serve.

Chef’s Notes:

Make with boneless skinless chicken breast: Cut 6 chicken breasts widthwise so they open like a book, and top one side of each with the dip, breadcrumbs, 1/3 sage mixture, dried cranberries, and sliced jalapeño. Fold closed, secure with a toothpick. Sprinkle all sides with remaining sage mixture. Oil a large rimmed baking sheet, arrange chicken on top, and bake at 450°F until cooked through, 25 to 30 minutes.

Make with Turkey: Start with a boneless turkey breast (2-1/4 to 2-3/4 pounds): Remove any netting, cut turkey widthwise so it opens like a book. Top one side with the dip, breadcrumbs, 1/3 sage mixture, dried cranberries, and sliced jalapeño. Fold closed, tie with kitchen twine at 1- to 2-inch intervals. Sprinkle all sides with remaining sage mixture. Oil a rimmed baking sheet, arrange turkey on top. Bake at 400°F, basting with any pan juices every 20 or 30 minutes, covering loosely with foil if the turkey gets too brown, until an internal thermometer reads 170°F, 50 to 60 minutes.

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