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Roasted Tenderloin with Cherry-Leek Dressing

Succulent pork, served over sweet and savory dressing with cherries, leeks, and walnuts, and topped with a richly divine gravy. Ready in 40 minutes, let this fantastic Roasted Tenderloin with Cherry-Leek Dressing recipe become part of your spring dinner rotation.

Course Main Course
Cuisine easy recipe, easy weeknight dinner, quick meal
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Erica

Ingredients

  • 2 Tbs extra virgin olive oil divided
  • 7 oz crushed seasoned herb stuffing half a 14 oz bag
  • 1 cup chopped pitted cherries thawed if frozen
  • 2 large leeks white and light green parts only, thinly sliced
  • 1/2 cup chopped walnuts
  • 1 egg lightly beaten
  • 1/4 cup Italian flat-leaf parsley
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh cracked pepper
  • 2-1/2 cups vegetable stock divided
  • 1 Smithfield® Slow Roasted Golden Rotisserie Tenderloin or flavor of choice
  • 1 Tbs flour

Instructions

  1. Heat oven to 400F.
  2. Using a large, nonstick skillet, heat 1 tablespoon olive oil over high heat. Add the leeks and saute until softened and fragrant. Remove pan from the stove.
  3. Transfer the leeks to a large mixing bowl. Add the cherries, walnuts, egg, parsley, a couple good pinches each salt and pepper (heavier with the salt), and 1 cup stock. Put the dressing in a casserole dish. Cover tightly with foil.
  4. Put the same large, nonstick skillet back on the stove to heat with the remaining tablespoon olive oil. Add the pork and sear ~1-1/2 minutes per side until seared all over. Transfer the pork to a bake dish and put in the oven to cook. At the same time, put the dressing in the oven to cook as well.
  5. While pork and dressing are cooking, prepare the gravy. Put the skillet with the pan drippings on medium-high heat. Add the flour and stir in, scraping up the browned bits from the pan, to form a roux. Whisk in the remaining 1-1/2 cup stock and heat until thickened. Taste for seasoning and add a bit of chopped parsley if desired.
  6. Let the pork cook ~30-35 minutes or until an inserted thermometer reads 155-160F. Once done, remove the pork from the oven. and transfer to a cutting board to rest 10 minutes. At that time, remove the foil cover from the dressing, and let it cook during this rest time for 10 minutes. During this time, also use a rubber spatula to scrape any additional pan juices from the bake dish into the prepared gravy.
  7. Serve the pork sliced over the dressing, topped with gravy. Yields: 4 servings.