Cranberry Pork Roulade In Puff Pastry Recipes

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APPLE-CRANBERRY PUFF PASTRY STRUDEL SLICES



Apple-Cranberry Puff Pastry Strudel Slices image

This is so easy to make! Yield is only estimated, depending on how large you slice the strudel roll. This recipe can easily be doubled to make two rolls, and raisins can be used in place of dried cranberries.

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 sheet frozen puff pastry
1 large egg, slight beaten
1 tablespoon water
4 tablespoons sugar
1 tablespoon flour
1/2 teaspoon cinnamon (can use more)
2 large granny smith apples (peeled, cored and thinly sliced)
1/3 cup dried cranberries
1/2 lemon, juice of
1 -2 teaspoon lemon zest

Steps:

  • Thaw the puff pastry sheet at room temperature for 30 minutes.
  • Place the cranberries in a bowl and pour hot water to cover; let sit until plump (about 20 minutes).
  • Set oven to 375 degrees.
  • Lightly spray a baking sheet with cooking spray.
  • In a small bowl whisk together egg and water; set aside.
  • In a medium bowl combine sugar, flour, cinnamon, sliced apples, cranberrie (or raisins if using) juice from 1/2 lemon and lemon rind; toss to combine; set aside.
  • Unfold the puff pastry onto a lightly-floured surface and roll into 16x12-inch rectangle.
  • With the short end facing you, spoon apple mixture onto the bottom half of the rectangle to within 1-inch of edges.
  • Starting at the short side roll up in jellyroll fashion.
  • Place seam side down onto baking sheet, then tuck ends under to seal.
  • Brush the roll with egg mixture.
  • Cut several 2-inch slits about 2-inches apart on top.
  • Bake for about 30-35 minutes or until golden.
  • Cool on baking sheet on a wire rack for about 30 minutes (or more, do not slice before the 30 minutes or the filling will spread).
  • Using a sharp serrated knife slice the baked strudel and serve warm sprinkled with confectioners sugar if desired.

Nutrition Facts : Calories 315.5, Fat 16.6, SaturatedFat 4.2, Cholesterol 35.2, Sodium 114.4, Carbohydrate 38.8, Fiber 2.7, Sugar 16.4, Protein 4.4

MOIST CRANBERRY PORK ROAST



Moist Cranberry Pork Roast image

I love to serve this tender, flavorful pork to guests. You don't have to toil away in the kitchen to prepare it, yet it tastes like a gourmet meal. -Kimberley Scasny, Douglasville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 8 servings.

Number Of Ingredients 8

1 boneless rolled pork loin roast (2-1/2 to 3 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 ounces) whole-berry cranberry sauce
1/4 cup honey
1 teaspoon grated orange zest
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Steps:

  • Cut roast in half and place in a 3-qt. slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 289 calories, Fat 7g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 201mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 1g fiber), Protein 27g protein.

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE



Pork Tenderloin With Balsamic-Cranberry Sauce image

Make and share this Pork Tenderloin With Balsamic-Cranberry Sauce recipe from Food.com.

Provided by Nimz_

Categories     Pork

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons butter
1 (8 -10 ounce) pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 450°F.
  • Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.
  • Sprinkle pork with salt and pepper.
  • Sear pork on all sides, about 2 minutes.
  • Place skillet with pork in oven.
  • Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
  • Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat.
  • Add onion and rosemary; sauté until onion softens, about 3 minutes.
  • Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
  • Transfer pork to work surface.
  • Scrape any juices from large skillet into cranberry mixture.
  • Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.
  • Season with salt and pepper.
  • Slice pork and serve with sauce.

Nutrition Facts : Calories 316, Fat 13.2, SaturatedFat 7, Cholesterol 96.6, Sodium 338.7, Carbohydrate 23.4, Fiber 1.3, Sugar 20.6, Protein 25.3

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