Pan-roasted pork tenderloin filled with sun-dried cranberries from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen (page 168) by Bobby Flay

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Notes about this recipe

  • averythingcooks on December 02, 2020

    I scaled this back for 1 pork tenderloin and because I can’t get frozen cranberry juice concentrate, I took a chance using pomegranate molasses and the resulting sauce (also thickened with a cornstarch slurry) was delicious. The only other changes were to the filling - a pinch of allspice in place of the larger measure of cloves and parsley in place of cilantro (as suggested). Served with the sauce beside a veggie laden rice pilaf, this stuffed and sliced pork “pinwheel” made for a great dinner.

  • MmeFleiss on November 12, 2016

    The sauce is phenomenal although I added a cornstarch slurry to get it to thicken properly. I thought the stuffing had too much clove because it overpowered the rest of the flavors. My picky husband, on the other hand, loved it as is.

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