Cranberry Compote Ingredients

1/3 Cup Finely Diced Red Onion

2 Tablespoons Water

2 Cups Fresh Cranberries, Divided

3/4 Cup Dry Red Wine

1/2 Cup White Sugar

1 Large Apple Or Almost Ripe Pear, Peeled & Grated

2 Teaspoons Freshly Grated Ginger

1 Cinnamon Stick

Roast Ingredients

3 Tablespoons Butter

1/3 Cup Chopped Onion

1 Tablespoon Chopped Fresh Sage Or 1 1/4 Teaspoon Dried Sage

3 Tablespoons Fresh Parsley

1/4 Teaspoon Each Of Salt And Pepper

1/2 Cup Chicken Stock

4 Cups Course Fresh Breadcrumbs

2 Large Pork Tenderloins

1 Teaspoon Canola Oil

1/4 Cup Cranberry Compote

2 Tablespoons Maple Syrup

Compote Method

Combine the onions and water in a medium saucepan over medium heat.

Bring to a boil.

Meanwhile cut 1/2 cup of the cranberries and set aside then stir.

Add the remaining cranberries, red wine, sugar, apple and or pear into the onions.

Add the cinnamon stick.

Bring to a low boil, stirring frequently and uncovered for 15 minutes.

Stir in reserved halved cranberries, simmer for another 5 minutes.

Cool and refrigerate until needed.

Note: Compote can be made 2-3 days in advance.

Tenderloin Method

Heat butter in large skillet over medium heat until bubbly.

Add onions, sauté for 3 minutes.

Stir in herbs, salt and pepper then remove from heat.

Add broth and breadcrumbs and toss until evenly coated. The crumbs will feel moist, not wet.

Lay tenderloins on cutting board then remove fat and silver skin.

Cutting only halfway into the meat, slice lengthwise.

Open like a book.

Lay a pice of plastic beneath and on top of the loin.

Using smooth side of mallet or bottom of a heavy skillet, to pound the loins until about 3/4 inches thick.

Cut side up, press stuffing onto loin.

Top with second loin, cut side down.

Using cooking twine, bind together at each end and on either side of the centre.

Stuff any dislodged stuffing back into meat.

Note: stuffed loin can be covered and refrigerated for up to 1/2 a day.

Preheat oven to 350 degrees Fahrenheit.

Heat oil in an oven proof pan over medium heat until very hot.

Sauté the stuffed loin in the frying pan until very browned, about 5 minutes per side.

Meanwhile mash measured compote with a fork.

Stir in maple syrup.

Spread over half of the mixture over the pork top.

Place roast, still frying in the pan, on the centre rack of the oven.

Roast uncovered for 20 minutes.

Spoon remaining compote glaze over the top.

Continue roasting for 20 minutes more until roast reaches temperature of 150 degrees Fahrenheit.

Remove roast from oven to stovetop, immediately cover with foil and let rest for 15 minutes – to complete the cooking during this rest.

Cut away the cooking twine.

Slice roast into 3/4inch slices to serve.

Serve with cranberry compote.

Yield: 6 servings.