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Roasted Tenderloin with Cherry-Leek Dressing http://wp.me/p4qC4h-3Hd #RealFlavorRealFast #ad

Roasted Tenderloin with Cherry-Leek Dressing

Erica
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.
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 751 kcal

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
  • ½ cup chopped walnuts
  • 1 egg lightly beaten
  • ¼ cup Italian flat-leaf parsley
  • ½ tsp kosher salt
  • ¼ tsp fresh cracked pepper
  • 2-½ cups vegetable or chicken stock divided
  • 1 Smithfield® Slow Roasted Golden Rotisserie Tenderloin or flavor of choice
  • 1 Tbs all-purpose flour

Instructions
 

  • Heat oven to 400°F.
  • 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.
  • 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.
  • Put the same large, nonstick skillet back on the stove to heat with the remaining tablespoon olive oil. Add the pork and sear ~1-½ 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.
  • 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 1-½ cup stock and heat until thickened. Taste for seasoning and add a bit of chopped parsley if desired.
  • Let the pork cook ~30-35 minutes or until an inserted thermometer reads 155-160°F. 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.
  • Serve the pork sliced over the dressing, topped with gravy. Yields: 4 servings.