CRANBERRY STUFFED PORK TENDERLOIN
Wild Mushrooms & Blackberry Sauce

• 1/4 cup dried cranberry
• 1/4-cup white dried raisins
• 1/3 cup dried abricots
• 1/3 cup white port
• 1 1/2 pounds large pork tenderloin
• Salt and fresh black pepper

Preheat oven to 450 degrees.
In a the bowl of your food processor, add all the dried fruits and process for one minute. Butterfly the pork tenderloin and season the outside and the inside of each. Stuff the tenderloins with the dried fruits mixture. Tie each one with kitchen twin.

In ovenproof sauté pan heat 1 tablespoon of olive oil. When very hot sear the meat on each sides. When golden brown all the way around place in the oven for 10 minutes. While the pork loins are in the oven, make the sauce.

WILD MUSHROOM & BLACKBERRY SAUCE

• 1-teaspoon extra-virgin olive oil
• 1-cup onion, chopped
• 1/2 cup smoked bacon, cut into 1/4" cubes
• 1/4 pound mixed wild mushrooms, sliced
• 1 tablespoon chopped rosemary
• 2 tablespoons blackberry jam
• 1-cup port wine
• 2 cups beef stock
• 1-tablespoon cornstarch dissolved in 1-tablespoon water
• Salt and pepper to taste

In a saucepan heat the olive oil and add the onions. When they are a golden brown, add the bacon cubes and sauté for 2 minutes. Add the mushrooms, rosemary and cook for 3 additional minutes. Add the jam, wine and let reduce for 2 minutes. Add the stock cook for 2 minutes and add cornstarch mixture and stir until smooth. Season with salt and pepper to your liking.