Pork Tenderloin with Tamarind Sauce








Stuffed Loin of Pork
1 pork tenderloin
1 cup diced onion
6 links spicy breakfast sausage broken into small pieces
2 cup chicken broth
1/2 cup dried cranberries
1/2 cup chopped celery
3 Tbsp butter
4 cups dried bread cubes
1 tsp chopped thyme
2 Tbsp finely chopped sage
2 tsp salt
1 tsp pepper (or season to taste)
Tamarind sauce
1 cup orange juice
1 cup water
1 1/3 cup sugar
1/4 cup marsala wine
2 tablespoons balsamic vinegar
1/3 cup dried cranberries
1/2 cup chopped dried apples
1/3 cup plum preserves
3 Tbsp butter
1/2 cup wet tamarind (usually found in specialty Indian food stores)

1. Simmer first 3 ingredients for 15 min. on low heat, strain and return liquid to pot disregarding all fiber and seeds left behind by tamarind. Add all remaining ingredients and simmer until thick and bubbly, about 25 minutes.

2. In a large pot, brown onions, celery and spicy sausage. Add one cup chicken broth and simmer until veggies are soft. Add spices, dried cranberries, 3 tablespoons butter and simmer 10 more minutes. Add 1 more cup chicken broth and bread cubes. Take off heat and cover, and let rest.

3. Prepare pork loin by laying cleaned pork on cutting board. Splay out meat by making shallow long cuts along the center. Lay the meat on a large sheet of foil while stuffing. Lay the stuffing down the center and fold meat up around the edges to create a pocket for the stuffing. Wrap in aluminum foil so all meat is covered, and place in roasting pan with the seam up. Bake for 45 minutes in 365′ oven or until meat is cooked through. Let rest for 15 minutes in foil.

4. Uncover, slice the pork, plate and drizzle tamarind sauce over top.

5. This dish pairs well with garlic mashed potatoes and favorite green salad to start. Indulge!