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Prep Time
10 mins
Total Time
40 mins
Serves
8

Ingredients

4 cups
chopped Gala apples, skin on
1 L
2 cups
Fresh Cranberries
500 mL
4 tbsp
brown sugar
60 mL
2 tsp
cinnamon
10 mL
2
500 g pork tenderloins, butterflied (split lengthwise down the middle to open like a book) and pounded to about 1/2 its thickness
0
1/4 tsp
salt
1 mL
3 tbsp
Original Dijon Prepared Mustard
45 mL
Port Sauce (optional) ">Port Sauce (optional)

Method

Step 1

Preheat oven to 350°F (180°C). In bowl, mix apples, cranberries, sugar and cinnamon. Lay tenderloins on work surface; season with salt. Using half the apple mixture (reserve the other half for later use), divide into two equal portions and spread each portion down the centre of a tenderloin. Beginning at long edge, roll up each tenderloin to enclose filling; tucking in ends. Tie up tenderloins with butcher’s twine.

Step 2

Lightly brown the tenderloins in a greased skillet set over medium-high heat, turning to brown all sides, about 5 min. Brush the tenderloins with mustard; place in baking dish (or leave roasts in the skillet if it is ovenproof).

Step 3

Mix reserved apple mixture with ½ cup (125 mL) water; pour into baking dish, surrounding tenderloins. Bake about 30 min., or until an internal temperature of 160°F (71°C) is reached. Be careful the apple mixture does not get too dry or begin to scorch. Add a splash of water to the baking dish, if necessary, to keep the mixture moist as it bakes.

Step 4

Remove from oven, tent with foil and let rest 10 min. Slice tenderloins into rounds; serve with fruit compote from baking dish. Also serve with Port Sauce, if desired.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Better for you Dinner Potluck

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
Calories:
220
Fat:
5 g
Saturated Fat:
2 g
Carbs:
20 g
Fibre:
3 g
Cholesterol:
65 mg
Protein:
24 g
Sodium:
260 mg
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