An elegant main dish with flavors of fall baked into each bite, a traditional pork tenderloin is elevated with notes of vanilla and seasonal fruit.

  • | Easy
  • | 110 mins
  • | 8 servings
Directions
For the pork
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Soak cranberries in a small bowl with 1/4 cup wine for 10 minutes.
  3. Combine cranberries, including the wine not absorbed, apples, Rodelle vanilla extract, and cinnamon in a bowl.
  4. Make an incision lengthwise in the center of the pork, cutting 3/4 of the way through the meat.
  5. Fill the pork loin cavity with the apple-cranberry mixture.
  6. Season the pork with sea salt and pepper, set aside 15 minutes at room temperature.
  7. At this time, you can tie the loin together with butchers/kitchen twine.
  8. Meanwhile, coat a roasting pan with cooking spray or oil and heat over medium high heat.
  9. Sear the pork on all sides until golden brown, about 4 minutes total. Turn frequently so the meat doesn't stick.
  10. Place the shallot, carrots, celery, rosemary and apple peels/cores into the roasting pan. Position the pork on top of the added ingredients.
  11. Cook 25 minutes covered with aluminum foil, remove foil and cook for another 15 minutes or until pork reaches 150 degrees.
For the vinegar reduction
  1. While the meat is cooking, reduce the vinegar, Rodelle vanilla bean seeds and reserved pod, and the remaining 1/2 cup of wine in a small saucepan.
  2. Cook 15-20 minutes on medium-high heat until thick and syrupy.
  3. Turn off burner.
To assemble
  1. Remove the pork from the pan.
  2. Let the meat rest 10 minutes before slicing.
  3. Divide among plates and drizzle reduction over pork.
Ingredients
  • 1/4 cup dried cranberries
  • 3/4 cup Reisling
  • 1 1/2 crispy apples (Fuji, Gala or Granny Smith), cut into 1/2 inch cubes (reserve peel and cores)
  • 1 teaspoon Rodelle Vanilla Extract
  • 1/4 teaspoon Rodelle Cinnamon
  • 2 1/2 - 3 pound center cut boneless pork loin
  • Sea salt, to taste
  • Cooking spray or oil
  • 1 whole shallot, sliced
  • 1 carrot, sliced into 1/2 inch pieces
  • 1 celery stalk, sliced into 1/2 inch pieces
  • 4 stems rosemary
  • 1/2 cup white balsamic vinegar
  • 1 Rodelle Vanilla Bean, split and scraped, reserve pod
  • Butchers' twine
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