Cranberry and Arugula Stuffed Pork Tenderloin

Cranberry and Arugula Stuffed Pork Tenderloin

Cranberry and Arugula Stuffed Pork Tenderloin

Ingredients:

2 Pork Tenderloins
½ Cup Dried Cranberries
1 Cup packed Arugula
¼ Cup Dijon Mustard
Salt and Pepper
Kitchen Twine

Instructions:

Butterfly open the tenderloins. Use a meat mallet and pound until pork is uniformly flat and about 1/3 of an inch thick. Brush the inside with the Dijon mustard. Sprinkle with Salt and Pepper. Sprinkle the cranberries evenly throughout the pork. Next divide the arugula between the two. Roll up the tenderloins. Tie shut with kitchen twine.

Heat a sauté pan over medium heat and preheat and oven to 400 degrees. Brown off the tenderloins on all sides, then place in the oven and cook to an internal temperature of 160 degrees. This will take between 15 and 20 minutes. Allow to sit for at least 5 minutes before slicing.

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