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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the stuffing, melt the butter in a large saucepan and saute the onion until tender but do not brown. | 2. Stir in the cranberries, celery seed, sage, thyme and allspice. | 3. Add the breadcrumbs and stir until evenly mixed. | 4. Season with salt and pepper. | 5. Cut the tenderloins lengthwise but do not cut right through. | 6. The meat should open like a book. | 7. Pound lightly with a cleaver or rolling pin to flatten slightly. | 8. Spread the stuffing on one side of the meat, fold the other side over the stuffing and tie with cotton string. | 9. Place the meat on a rack in a roasting pan. | 10. Rub with butter. | 11. Bake in a preheated 325 degree F oven for 20 to 30 minutes to the pound for approximately 1 hour. | 12. Baste several times with the pan juices. | 13. Let stand for 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	3	lb		1632.0037	0.0	280.8406	48.0081
butter	2	tablespoons		171.0	7.857	5.343	14.4
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
cranberry	1/2	cup	chopped	25.3	6.5835	0.253	0.0715
celery seed	1/2	teaspoon		3.92	0.4135	0.1807	0.2527
sage	1/2	teaspoon	dried	-	-	-	-
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
allspice	1/4	teaspoon		1.2492	0.3426	0.0289	0.0413
breadcrumb	3	cups		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.