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1
For the Cranberry Stuffing/Pork: Bring 2 cups of water to a boil in a medium saucepan.
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2
Add the cranberries, remove from the heat and let rest 1 hour, drain, reserving the soaking liquid and place in the bowl of a food processor.
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3
Add the pine nuts, cinnamon, cloves, brown sugar, cascabel powder, and a few tablespoons of the soaking liquid.
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4
Pulse until coarsely chopped, remove to a bowl.
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5
Place the tenderloin on a work surface and season with salt and pepper to taste.
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6
Spread a thin layer of the stuffing down the center, fold each side over the filling, and tie with a butcher's twine and dredge lightly in the flour.
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7
Preheat oven to 400 degrees.
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8
Heat the oil in a oven proof saute pan until smoking.
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9
Saute the tenderloin on all sides until golden brown.
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10
Place in the oven and roast until almost cooked through, about 10 minutes.
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11
Remove and let rest 10 minutes.
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12
Slice into 1-inch pieces.
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13
For the Chicken Sauce: Place chicken stock in a medium saucepan and reduce to 3 cups over high heat.
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14
Add apple juice, chipotle puree and black peppercorns and cook until reduced to 2 cups.
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15
Swirl in the butter and season with salt.
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16
For the Roasted Root Vegetables: Preheat oven to 400 degrees F. Place vegetables and garlic in a large baking dish.
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17
Add the oil and toss to coat.
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18
Add the thyme and season with salt and pepper to taste.
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19
Cover the dish with foil and bake for 20 minutes, remove foil and continue baking for 20 minutes or until just cooked through, stirring the vegetables occasionally.
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20
Remove from the oven and fold in the parsley.
