Ingredients:
For the Pork:
2 pork tenderloins (about 1 lb each)
Salt and pepper to taste
2 tablespoons olive oil
For the Stuffing:
1 cup fresh breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup pine nuts, toasted
1/4 cup dried cranberries
2 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
1/4 cup olive oil
For the Sauce:
1 cup chicken broth
1/2 cup white wine
1 tablespoon Dijon mustard
1 tablespoon cornstarch (optional, for thickening)
Instructions:
Prepare the Stuffing:
In a bowl, combine breadcrumbs, Parmesan cheese, pine nuts, dried cranberries, minced garlic, rosemary, and olive oil. Mix well to combine.
Prepare the Pork:
Preheat your oven to 375°F (190°C). Season the pork tenderloins with salt and pepper. Using a sharp knife, carefully cut a slit down the length of each tenderloin, making sure not to cut all the way through.
Stuff each tenderloin with the breadcrumb mixture, pressing down to pack it tightly.
Sear and Roast:
Heat olive oil in a large skillet over medium-high heat. Sear the stuffed tenderloins for about 2-3 minutes per side, until browned.
Transfer the tenderloins to a roasting pan and roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Let the meat rest for 10 minutes before slicing.
Prepare the Sauce:
In the same skillet used for searing, add chicken broth and white wine. Bring to a boil, scraping up any browned bits from the pan. Stir in Dijon mustard and reduce heat to a simmer. If desired, thicken with cornstarch mixed with a little water.
Serve:
Slice the tenderloin and serve with the sauce drizzled over the top. This dish pairs well with roasted vegetables or mashed potatoes.