Oven Braised Pork Loin With Pomme Puree and a Cranberry Sauce

Melt in your mouth pork tenderloin stuffed with herbs, apples and vegestables, with a pomme puree mashed potato lightly seasoned and to finish it off I made a cranberry sauce!

Supplies

For this recipe you will need any pot or pan (you will need to wash them in between dishes)

Supplies:

spatula, potato masher, butchers twine, knife, potato peeler, hand blender.

Step 1: Finely Diced Vegestables

Mise en place and finely dice half a red and green bell pepper, half a poblano pepper, one green apple, one honey sweet apple, one carrot, a quarter bunch of fresh parsley, half a onion, about 10 mushrooms.

Step 2: Cooking Filling

Salute in a pan for around 10 minutes then add mushrooms and salute for 2 minutes.

Step 3: Cooking Potatoes

wash, peel and dice potatoes, then boil, strain and mash, season with milk, butter, salt and pepper combine well.

Step 4: Stuffing and Cooking Loin

Trim the fat off of the loin and butterfly it, season with salt, pepper, paprika, chill powder, put the feeling in the middle, wrap and hold together with butchers twine. bake at 450 degrees F for 16 minutes, reduce the temperature to 300 degrees F and cook for an additional 35-60 minutes.