Roasted Pork Tenderloin Filled With Sun-Dried Cranberry Stuffing Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1430
FAT
239%
CHOL
74%
SOD
140%

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Ingredients for 4 servings

1 teaspoon black peppercorns

2 tablespoons pine nuts, toasted

2 tablespoons cold butter

Salt and freshly ground black pepper

2 tablespoons chopped cilantro leaves

1 1/2 cups sun-dried cranberries

2 tablespoons olive oil

1 cup apple juice concentrate, thawed

1 small onion, finely chopped

Sauce, recipe follows

2 tablespoons vegetable oil

1 stalk celery, finely diced

Pinch ground cloves

1(1 1/2 to 2 pound) pork tenderloin, butterflied

1 tablespoon cascabel powder

2 cloves garlic, finely chopped

1 carrot, finley diced

Salt

2 teaspoons chipotle puree

1/2 cup all-purpose flour, seasoned with salt and freshly ground black pepper

2 teaspoons ground cinnamon

3 tablespoons brown sugar

6 cups chicken stock

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