Pretty colors aside, cranberries have long been regarded as a wonder berry with numerous health benefits.
These mighty berries are bursting with vitamin C as well as having antioxidant and anti-inflammatory effects on the body. Their health benefits can be seen from head to toe, inside and out.
• Higher levels of HDL (the good cholesterol) help your heart beat healthy.
• They will keep you sparky too. High levels of antioxidants and anti-inflammatory properties could protect the brain from memory and coordination loss caused by aging.
• Cranberry consumption is especially beneficial to your ocular health – symptoms of sight degeneration and cataracts are proven to be significantly reduced.
- 1 1/2 cups sun-dried cranberries
- 2 tablespoons pine nuts, toasted
- 2 teaspoons ground cinnamon
- Pinch ground cloves
- 3 tablespoons honey
- 2 tablespoons chopped cilantro leaves
- 1(1 1/2 to 2 pound) pork tenderloin, butterflied
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour, seasoned with salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- Sauce, recipe follows
Bring 2 cups of water to a boil in a medium saucepan. Add the cranberries, remove from the heat and let rest 1 hour, drain, reserving the soaking liquid and place in the bowl of a food processor. Add the pine nuts, cinnamon, cloves, honey, and a few tablespoons of the soaking liquid. Pulse until coarsely chopped, remove to a bowl and stir in the cilantro.
Place the tenderloin on a work surface and season on both sides with salt and pepper to taste. Spread a thin layer of the stuffing down the center, fold each side over the filling, and tie with a butcher’s twine and dredge lightly in the flour.
Preheat oven to 400 degrees F.
Heat the oil in a oven proof saute pan until smoking. Saute the tenderloin on all sides until golden brown. Place in the oven and roast until almost cooked through about 8 to 10 minutes. Remove and let rest 10 minutes. Slice into 1 inch pieces.
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 carrot, finely diced
- 1 stalk celery, finely diced
- 2 cloves garlic, finely chopped
- 6 cups chicken stock
- 1 cup apple juice concentrate, thawed
- 1 tablespoon honey
- 2 teaspoons chipotle puree
- 1 teaspoon black peppercorns
- 2 tablespoons cold butter
Heat oil in a medium saucepan over medium heat. Add the onions, carrot and celery and cook until soft, about 8 to 10 minutes. Add the garlic and cook for 2 minutes. Add the stock, juice concentrate, honey, chipotle puree and peppercorns, increase the heat to high and cook the sauce until reduced to 2 cups, about 15 to 20 minutes.
Strain the sauce into a small saucepan and bring to a simmer. Whisk in the butter and season with salt and pepper to taste.
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