Cranberry & Cornbread Stuffed Pork Tenderloin

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INGREDIENTS:

• 1 lb pork tenderloin 
• 12 oz box cornbread stuffing 
• 1 stick butter
• 1 1/2 cups vegetable stock
• 2 dense apples peeled and chopped 
• 1 8 oz bag dried cranberries 
• 1/2 cup olive oil 
• 1 4.75 oz jar Prancing Pig spicy cranberry chutney 

DIRECTIONS:

1. Preheat oven to 425°
2. Butterfly tenderloin to 3/4" flat
3. Bring stock, butter, apples and cranberries to a boil
4. Add stuffing mix, take off heat, and stir to mix- let stand 10 minutes 
5. Spread stuffing on tenderloin 
6. Roll and tie with baker's twine 
7. Mix olive oil and Prancing Pig chutney in small saucepan over low heat
8. Glaze tenderloin and place in oven for 25-30 minutes, glazing every 10 minutes. Remove from oven when internal temperature reads 145°F.
9. Let stand 20 minutes.
10. Cover with glaze and broil for 3-5 minutes. 
11. Slice and serve with your favorite vegetable.