Cranberry and walnut stuffed pork tenderloins

Preheat oven to 190°C (375°F).

In a large skillet, heat 1 tbsp. oil and butter over medium-high heat. When butter foams, brown pork tenderloins on all sides for 4 minutes. Remove and set aside.

Combine 15 ml (1 tbsp.) Triple Sec, cranberries, walnuts, breadcrumbs and tarragon. Cut fillets lengthwise into pockets. Stuff each fillet with the mixture and secure with string. Place fillets in the oven for 5 min.

Deglaze pan with orange juice and Triple Sec (or Grand Marnier). Reduce by two-thirds and, off the heat, add the olive oil to make a warm vinaigrette.Adjust seasoning and set aside, keeping hot.