For the lack of better planning, pork tenderloin, in some form or another, usually finds its way on our lunch menu. It is one cut that is always available fresh in our small local butcher shop, and honestly, it can not be easier to prepare, even if somewhat in a hurry. This recipe is about stuffed pork tenderloin with cranberries, walnuts, chestnuts, kale, and Brie. After all, it is the holiday season, so I thought to make it a bit more festive than usual.
The Many Flavors of Pork Tenderloin with with Cranberries, Walnuts, Chestnuts, Kale and Brie
There are three layers of flavor in this pork tenderloin.
The first and the most obvious one is a very thin and super crisp layer of pancetta.
The second is the pork itself, lightly seasoned with salt, freshly ground black pepper and fennel seeds. The freshly ground fennel seeds provide a nice refreshing note.
And the final third layer is the filling, where you get a note of sweet, nutty, acidic, and barely noticeable bitter flavors. The apricot jam balances the sweetness of the figs and cranberries with its subtle acidity. It’s a win-win combo.
I love to serve the pork tenderloin with brussel sprouts in orange sauce or grilled fennel with lemon butter sauce and gremolata.
The Method
There are two main steps in preparing the pork tenderloin with cranberries, walnuts, chestnuts, kale, and Brie:
- Preparing the pork tenderloin
- Preparing the filling
The pork tenderloin is a very tender and lean cut of meat. However, it usually has some fat and silver skin. You should remove the silver skin before proceeding with the recipe or ask your butcher to do this for you.
- First, slip a sharp knife under the silver skin and cut by pushing the knife away from you to remove the silver skin.
- Now take the cut piece into your hand and run the knife away from you, under the still detached silver skin.
- While cutting, push the knife slightly upwards, as if sliding along underneath the silver skin.
- Repeat the process if there is any silver skin left on the tenderloin.
The next step is to “butterfly” your pork tenderloin to make space for the filling.
Cut along the long edge leaving about 1/2in of meat uncut. Now repeat on each side to further “open” up the tenderloin.
Repeat until there are no thick pieces left.
Cover the tenderloin with plastic wrap and flatten the meat out with a meat tenderizer. You can also use a small heavy pot to do this.
Now your pork tenderloin should look like an elongated pancake of about 1/2in thick.
The Filling
This filling is so good you can eat it on its own. You can make it a side dish by scaling up the kale.
To prepare the filling, you need the following:
- Cut the chestnut skin and cook them for 25 minutes (alternatively buy precooked chestnuts)
- Marinade figs and cranberries in freshly squeezed orange juice until you prepare other ingredients
- Clean the kale by removing the stem, cut the leaves in half and slice them into ribbons
- Grate garlic and ginger using a Microplane to get a smooth texture
- Sauté garlic, ginger, and red pepper flakes over low heat to release the flavors. Add the kale and the leftover juice from the marinade. Cook for 5 to 8 minutes or until all the juice has evaporated.
- Add all the remaining filling ingredients and mix until well incorporated.
Now, you can assemble your pork tenderloin:
- Arrange the pancetta on the plastic wrap to make it easier to lift it and wrap around the meat. Also, it keeps your board clean.
- Place the pork on top.
- Season the pork with salt, pepper, and freshly ground fennel seeds.
- Add the filling along the middle.
- Wrap the meat tightly along the short edge and remove the plastic wrap.
- Place it seam-side down on a baking sheet.
- Brush with the olive oil on top and bake.
If you feel you can’t close it and the filling comes out a bit, it’s ok. It will still bake fine, and it will be tasty. However, if you want to ensure that it remains in its place, wrap it with the butcher’s twine. Run the butcher’s twine under water and squeeze excess water. This will prevent it from burning while baking.
Pork Tenderloin with Cranberries, Walnuts, Chestnuts, Kale and Brie
Equipment & Tools
- Baking sheet
INGREDIENTS
THE FILLING
- 75 g chestnuts (cooked and peeled, roughly chopped)
- 65 g cranberries, dried
- 4 figs, dried (small cubes)
- ⅓ c orange juice (freshly squeezed)
- 57 g walnuts (toasted, roughly chopped)
- 3 tbsp olive oil (extra virgin)
- 100 g kale (stem removed)
- 1 tsp ginger (grated)
- 1 clove garlic (grated)
- 1 tsp red pepper flakes (Nora)
- 2 tbsp apricot jam (homemade)
- 1 tsp parsley (flat leaf)
- 100 g Brie cheese (bite size pieces)
PORK TENDERLOIN
- 1 kg pork tenderloin
- 10 slices pancetta (very thin)
- salt & black pepper
- 1 tsp fennel seeds
INSTRUCTIONS
- Preheat the oven to 220ºC/430ºF.
- Gather all the ingredients.
- Combine the cranberries and figs with the orange juice and leave to marinate until needed.
- Cook the chestnuts on a simmer for about 25 minutes. While the chestnuts are cooking, prepare other ingredients – Note 1.
- Wash the kale and remove the stem. Drain any excess water. Cut each leaf in half and cut into ribbons.
- Clean and butterfly the tenderloin. Flatten the meat out with a meat tenderizer – Note 2 & 3.
- Place the plastic wrap onto your cutting board or workspace. Add the pancetta on top, followed by the pork tenderloin. Season the meat with salt, freshly ground pepper, and fennel seeds. Set aside.
PREPARE THE FILLING
- Clean the chestnuts by peeling the skin off and coarsely chop them – Note 1.
- Sauté garlic, ginger, and red pepper flakes with 2 tablespoons of olive oil over low heat to release the flavors. Turn the heat to medium, add the kale and drain the orange juice marinade into the pan, reserving the dried fruit.Cook the kale for 5 to 8 minutes or until the juice has a creamy consistency.
- Add the apricot jam, parsley, dried fruits, walnuts, chestnuts, and Brie cheese. Mix to incorporate all the ingredients.
ASSEMBLE
- Add the prepared filling and place it in the middle of the pork tenderloin.
- Wrap the meat tightly along the short edge, making sure that the bacon wraps the meat all the way. Place it seam-side down on a baking sheet. Brush the top with 1 tablespoon of olive oil.
- Bake for 15 minutes, lower the temperature to 200ª/400ºF and bake for another 10 minutes.
NOTES
- If you are using precooked chestnuts skip this step.
- To clean the pork tenderloin you need to remove the silver skin.
- First, slip a sharp knife under the silver skin and cut by pushing the knife away from you to remove the silver skin.
- Now take the cut piece into your hand and run the knife away from you, under the still detached silver skin.
- While cutting, push the knife slightly upwards, as if sliding along underneath the silver skin.
- Repeat the process if there is any silver skin left on the tenderloin.
- To butterfly the pork tenderloin:
- Cut along the long edge leaving about 1/2in of meat uncut.
- Now repeat on each side to further “open” up the tenderloin.
- Repeat until there are no thick pieces left.
