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.
- 110 mins
- 8 servings
- 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
For the pork
- Preheat oven to 375 degrees Fahrenheit.
- Soak cranberries in a small bowl with 1/4 cup wine for 10 minutes.
- Combine cranberries, including the wine not absorbed, apples, Rodelle vanilla extract, and cinnamon in a bowl.
- Make an incision lengthwise in the center of the pork, cutting 3/4 of the way through the meat.
- Fill the pork loin cavity with the apple-cranberry mixture.
- Season the pork with sea salt and pepper, set aside 15 minutes at room temperature.
- At this time, you can tie the loin together with butchers/kitchen twine.
- Meanwhile, coat a roasting pan with cooking spray or oil and heat over medium high heat.
- Sear the pork on all sides until golden brown, about 4 minutes total. Turn frequently so the meat doesn't stick.
- Place the shallot, carrots, celery, rosemary and apple peels/cores into the roasting pan. Position the pork on top of the added ingredients.
- 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
- 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.
- Cook 15-20 minutes on medium-high heat until thick and syrupy.
- Turn off burner.
- Remove the pork from the pan.
- Let the meat rest 10 minutes before slicing.
- Divide among plates and drizzle reduction over pork.