The Cranberry Cookbook by Sally Pasley Vargas

Author:Sally Pasley Vargas
Language: eng
Format: epub
ISBN: 9781493028108
Publisher: Globe Pequot Press

Stuffed Pork Tenderloin with Roasted Potatoes

Stuffing pork tenderloin and roasting it while potatoes crisp at the same time is easier than you may think, and is a terrific party dish. Don’t rule it out for a weeknight though, because both the roast and the potatoes can be prepared in under an hour. Instead of tying it with string, wrap it in bacon, an added bonus for bacon lovers. The cranberries add a perky, tart surprise. The bacon wrapping adds flavor and moisture to the meat.

Serves 4

2 tablespoons olive oil

¼ medium onion, finely chopped

½ fennel bulb, finely chopped

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

½ cup coarse fresh breadcrumbs

Salt and pepper, to taste

1 (1- to 1¼-pound) pork tenderloin

⅓ cup fresh or frozen cranberries, coarsely chopped

8–10 strips of bacon (about 12 ounces), cut in half

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