Cranberry Chutney Stuffed Pork Tenderloin

This dish is super easy to make and so delicious!

Find a decent-sized Pork tenderloin and cut a slit it down the center lengthwise but don’t cut all the way through, leave about a half inch uncut. Open up where the slit is and lay the tenderloin flat. Take some plastic wrap and a meat tenderizing hammer and gently pound the meat to make it more flat.  Sprinkle with salt and pepper. Then take your cranberry chutney and smear over the tenderloin but leave the edges clean about an inch. Roll the tenderloin lengthwise like a jellyroll and tie with a string to keep it together, place the seam side down in your baking dish and brush a bit of olive oil over the top. Place in a 400-degree oven for 15 minutes. Add a cup of white wine over the top, then reduce the heat to 350 degrees and continue to roast until the internal temp reaches 165 degrees. It roasts about 40 minutes depending on the size of the tenderloin.

Let the tenderloin cool and slice into medallions before serving! Yum!