Pork Tenderloin with Cranberry & Walnut Stuffing

Ingredients

• 2 Quebec pork tenderloins of ½ lb. (225 g) each
• 6 tbsp. 90 mL olive oil
• 2 tsp. 10 mL butter
• ⅓ cup 80 mL dried cranberries, chopped
• 3 tbsp. 45 mL walnuts, chopped and toasted
• 2 tbsp. 30 mL bread crumbs
• 1 tbsp. 15 mL fresh tarragon
• 3 tbsp. 45 mL Triple Sec or Grand Marnier
• ½ cup 125 mL orange juice
• Salt and freshly ground pepper, to taste
• Butcher’s twine