Southwestern Stuffed Pork with Spicy Cranberry Compote
Recipe courtesy of the Cranberry Marketing Committee.
2 teaspoons chili powder
1 teaspoon cumin, ground
1 teaspoon oregano, ground
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
Cotija Stuffed Pork:
1 to 1 1/2 pounds pork tenderloin
1/3 cup dried cranberries, chopped
1/4 cup Cotija cheese, crumbled*
1/4 cup hazelnuts, toasted, skin removed, chopped
1/4 cup fresh cilantro, chopped
Jalapeño Cranberry Compote:
2 cups dried cranberries
1 cup orange juice
1/2 cup orange flavored liqueur**
1 teaspoon grated orange peel
1/4 cup chopped shallots
1 1/2 tablespoons diced jalapeño pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
- For Southwestern Rub: Place all rub ingredients in small bowl and stir until blended. Rub evenly over pork.
- For Cotija Stuffed Pork: Preheat oven to 350°F (175°C).
- Cut pork down the center lengthwise 3/4 of the way through the meat. Do not cut completely through side.
- Sprinkle inside of meat with cranberries, Cotija cheese, hazelnuts and cilantro.
- Tie pork roll together using 3 to 4 pieces cotton twine; cut off loose ends. Place seam-side down in greased 13x9x2-inch pan.
- Bake at 350°F (175°C) for 45 to 60 minutes until pork reaches internal temperature of 160°F (71.1°C).
Slice vertically into 1/2-inch slices. Serve sliced pork with warm compote.
- For Jalapeño Cranberry Compote: Place cranberries, orange juice, orange liqueur and orange peel in medium bowl. Cover and soak at least 8 hours.
- Pour into medium saucepan. Add shallots, jalapeño pepper, cinnamon and nutmeg. Stir until blended.
- Bring to boil uncovered, decrease heat and simmer for 10 minutes, stirring occasionally, until tender and most of liquid is absorbed.
Makes 4 servings.
* May substitute shredded Monterey Jack cheese for the Cotija, if desired.
** May substitute orange juice for the orange flavored liqueur, if desired.
Recipe and photograph courtesy of Cranberry Marketing Committee.