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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 465 kcal

Ingredients
  

  • 2 Tbsp 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 Tbsp 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.

Nutrition

Calories: 465kcal (23%) | Carbohydrates: 31g (10%) | Protein: 30g (60%) | Fat: 26g (40%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Cholesterol: 123mg (41%) | Sodium: 1068mg (46%) | Potassium: 173mg (5%) | Fiber: 4g (17%) | Sugar: 7g (8%) | Vitamin C: 9mg (11%) | Calcium: 220mg (22%) | Iron: 3mg (17%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!