Pamela Wallin’s Pork Tenderloin Recipe

Moist pork tenderloin topped with cranberries and served with couscous — perfect for a dinner party.

1 pork tenderloin (approximately 1 lb. in size)
2 tbsp Dijon mustard
8-10 dried prunes
2 cups seven-grain bread crumbs
Coarse black pepper
1/4 cup of toasted pine nuts

Cilantro (chopped)
Dried cranberries


Step 1: Cut a lengthwise pocket in the tenderloin.

Step 2: Coat the inside pocket of the tenderloin with Dijon mustard.

Step 3: Stuff with dried prunes and toasted pine nuts.

Step 4: Tie with butchers twine or toothpicks to close pocket.

Step 5: Coast the outside of the tenderloin with Dijon mustard.

Step 6: Roll the tenderloin in bread crumbs and black pepper.

Step 7: Sauté the tenderloin until browned, in 2 tbsp of butter in an ovenproof skillet with a cover. Place cover on top of the skillet after the meat has been sautéed and place in the oven at 425°F. Bake for 15 minutes and then turn and bake for another 10-15 minutes or until the internal temperature at the thickest part registers 160°F. Remove from oven and let rest under foil for 10 minutes.

Step 8: Meanwhile, prepare couscous. Serve pork tenderloins topped with cilantro and dried cranberries with a side of couscous.


Andrew Grinton

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