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Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 cup diced onion
• 1 stalk celery, diced
• 1/2 cup chopped pistachios plus 2 Tbsp for garnish
• 2 tablespoons chopped dried cranberries that have been softened in boiling water for 5 minutes
• 1 clove minced garlic
• 3/4 cup cooked couscous
• 1/4 cup mango chutney
• 1/4 cup Philadelphia Cream Cheese at room tempertature
• 1 butterflied pork tenderloin
• 1/8 cup extra virgin olive oil
• 1 pinch salt, pepper, and garlic to taste
• 2/3 cup low sodium beef broth
• 1 tablespoon mango chutney
• 1/4 cup Philadelphia Cream Cheese

Directions

1. Saute onions and celery for one minute over medium high heat just until soft. Add garlic and continue to saute 20 seconds until fragrant. Remove from heat.
2. Mix together couscous, onion, celery, garlic, pistachios, cranberries, chutney and cream cheese until well incorporated.
3. Brush tenderloin with extra virgin olive oil and sprinkle with salt, pepper, and garlic powder (about 1/4 tsp each)
4. Spread tenderloin with stuffing. Fold over and tie with butcher string. Extra stuffing can be eaten on it's own (very good) or used to stuff other meats like chicken breasts,
5. Pour 1 Tbsp olive oil into a heavy bottomed pan turned to medium high. When pan is hot, sear the tenderloin on all four sides and then roast 25-35 minutes in a 425 oven.
6. While the tenderloin is roasting, bring beef broth to a boil. Add the chutney and Philadelphia Cream Cheese and whisk until cheese is well incorporated. Continue to simmer on low stirring occasionally until the roast is ready to serve. When roast reaches an internal temperature of 145 for medium, or 160 for well done, remove from oven and let rest for 5 minutes.
7. Slice tenderloin into 1 inch pieces, arrange on a plate and drizzle liberally with the cream sauce. Garnish with 2 Tbsp chopped pistachios and fresh parsley.