Hopefully, my stuffed pork tenderloin I made yesterday can help win in the Heinz & Ocean Spray Ultimate Challenge Recipe Contest. With the contest, you have to create a dish using Heinz Chili Sauce and Ocean Spray Cranberry Sauce.
I chose to create a stuffed pork tenderloin with mild country sausage, pears and herbs for the stuffing (along with the Chili Sauce) and then a chicken stock reduction using Whole Berry Cranberry Sauce, Chili Sauce and a lot of other herbs. Was so good, seconds wasn’t even a question around the table!
To enter in the contest, the Title of the recipe had to be short, so I simply call it Pear Stuffed Tenderloin. Within this contest, the entries will be judged and 10 finalists then placed on the internet for voting by guests of the website. So, with fingers crossed, hope to be back here soon to ask for your vote!
I’ll be back later to explain the recipe with lots of photos! But until then, here’s the recipe. This would be a terrific New Year’s Dish!! Enjoy!
Prep Time: 35 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 15 minutes
1 to 1 ½ lbs. packaged, pre-marinated pork tenderloin (this recipe used Garlic and Herb marinade)
2 ripe pears, peeled, cored and diced, divided
2 teaspoons olive oil
8 ounces ground, mild pork sausage
2 cloves garlic, minced
3 green onions, finely chopped
1 ½ teaspoons minced chives
1 Tablespoon plus 2 teaspoons Heinz® Chili Sauce, divided
1 Tablespoon plus 2 teaspoons minced parsley, divided
3 sage leaves, minced
1 3/4 cup fat-free, low sodium chicken stock, divided
1-14 ounce can Ocean Spray® Whole Berry Cranberry Sauce
½ cup orange juice
1 Tablespoon brown sugar
1 clove garlic, chopped
1 green onion, chopped
Preheat oven to 375°F. Line a 2-quart baking dish with aluminum foil with foil hanging over about 3 inches on each side.
Heat oil in a medium saucepan over medium-high heat. Once oil is hot, crumble sausage and add to saucepan along with garlic, onions and chives. Turn heat down to medium heat. Cook all stirring occasionally for 8 to 10 minutes until sausage is cooked through. Remove from heat. Add 2 teaspoons chili sauce, minced parsley (1 teaspoon set aside) and sage. Stir. Fold pears (less ¼ cup set aside) into mixture in saucepan. Set aside until time to stuff tenderloin.
Remove tenderloin from package. Place pork on a cutting board. Holding a small, sharp knife parallel to work surface, make a pocket by cutting lengthwise down center of tenderloin, stopping about 1/2 inch from other side (avoid cutting all the way through).
Pour ¼ cup chicken stock into foil-lined baking dish. Transfer tenderloin to baking dish and place into chicken stock. Open pork to show center and stuff with pear and sausage mixture. (Mixture will spill over into foil.) Wrap bottom side of foil up and over tenderloin, pressing slightly to mold foil around tenderloin. Continue wrapping with top side of foil. Press slightly to close all sides.
Place dish in oven and bake for 30 minutes. Remove from oven and pour off excess liquid into a heat-resistant bowl or mug. Return dish to oven with original foil re-wrapped around tenderloin. Bake an additional 10 to 15 minutes.
While tenderloin bakes, create reduction sauce. In a medium stockpot, pour in remaining chicken stock and chili sauce. Add 1/3 cup cranberry sauce, orange juice and brown sugar. In a food processor, add onion, garlic, and remaining cranberry sauce, diced pear and parsley. Turn on and run for 10 seconds or until finely chopped and of a jam-like consistency. Scoop contents into stockpot with stock mixture. Bring to boil. Boil on medium-high heat for about 15 to 20 minutes stirring occasionally. Remove from heat and cool slightly for about 5 minutes.
Remove tenderloin from oven. Cut into 1-inch thick slices and carefully place on plates, spooning stuffing mixture along with slices. Spoon tablespoons of reduction sauce over stuffed tenderloin. Serve warm.