Creamy Pistachio and Mango Chutney Pork Tenderloin

 Ingredients

•  1 tbsp. of extra virgin olive oil  
• 1/2 cup(s) of diced onion
• 1 stalk celery, diced
• 1/2 cup(s) of chopped pistachios plus 2 Tbsp for garnish
• 2 tbsp. of chopped dried cranberries that have been softened in boiling water for 5 minutes
• 1 clove minced garlic
• 3/4 cup(s) of cooked couscous
• 1/4 cup(s) of mango chutney
• 1/4 cup(s) of Philadelphia Cream Cheese at room tempertature
• 1 butterflied pork tenderloin
• 1/8 cup(s) of extra virgin olive oil
• 1 pinch of salt, pepper, and garlic to taste
• 2/3 cup(s) of low sodium beef broth
• 1 tbsp. of mango chutney
• 1/4 cup(s) of Philadelphia Cream Cheese
• 1 Tbsp cornstarch diluted and made into a creamy paste with 2 additional Tbsp beef broth (optional if you would like a thicker sauce)

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. Pound tenderloin until think and flat. Brush with extra virgin olive oil and sprinkle with salt, pepper, and garlic powder (about 1/4 tsp each. Spread tenderloin with stuffing. Roll 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,
4. 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.
5. 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. Turn to low stirring occasionally until the roast is ready to serve.For a thicker sauce, add cornstarch mixture and boil until thickened.
6. When roast reaches an internal temperature of 160, 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.