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Roasted Pork Tenderloin Filled With Sun-Dried Cranberry Stuffing With Roasted Root Vegetables Recipe

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Bobby Flay on Food Network
Related tags
snacks thanksgiving dinner
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 teaspoon black peppercorns

Salt and freshly ground pepper

4 whole shallots

2 tablespoons brown sugar

2 tablespoons pine nuts, toasted

1 teaspoon chipotle puree

1 1/2 cups sun-dried cranberries

1 tablespoon cold butter

1 1/2 to 2 pound pork tenderloin, butterflied

2 red onions, peeled and cut into 2-inch pieces

2 tablespoons vegetable oil

1/2 cup flour

4 tablespoons olive oil

1 cup apple juice

1 tablespoon cascabel powder

Pinch cloves

1/4 cup finely chopped flat leaf parsley

2 turnips, peeled and cut into 2-inch pieces

2 sweet potatoes, peeled and cut into 2-inch pieces

1 head garlic, broken into cloves and peeled

2 carrots, peeled and cut into 2-inch pieces


3 sprigs fresh thyme

2 teaspoons ground cinnamon

2 parsnips, peeled and cut into 2-inch pieces

6 cups chicken stock

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