Instructions: Cranberry Filled Pork Tenderloin: Preheat oven to 400 degrees.

Cut a pocket into the side of each pork chop going 3/4 of the way through. Season chop with salt and pepper and stuff the pocket with the Sundried Cranberry Filling.

Heat 2 tablespoons of olive oil in a medium oven-proof saute pan over high heat. Add the pork chops and sear on both sides. Add 1 cup Chicken-Cranberry Sauce. Place the pan in the oven and roast until the meat is firm to the touch, about 8 to 10 minutes.

Spoon the chicken-cranberry sauce on a plate and top with pork chops. Garnish with dried cranberries and toasted pine nuts.

Sundried Cranberry Filling: Place the cranberries in a medium bowl and cover with boiling water, let sit 30 minutes to rehydrate. Drain and reserve soaking liquid. Place cranberries and remaining ingredients in a food processor with a 1/4 cup of the soaking liquid and process until smooth. Season with salt.

Chicken-Cranberry Sauce: Place chicken stock in a nonreactive medium saucepan over high heat and cook until reduced to 2 cups. Add wines, cranberry juice, brown sugar, peppercorns and chipotle puree and continue cooking until thickened to a sauce consistency. Season with salt.

This recipe yields 4 servings.

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