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Apple-Stuffed Pork Tenderloin

My mother used to make stuffed pork tenderloin, but I added apples and nuts to the stuffing to make it more nutritious. I also reduced the amount of croutons called for and used the fat-free variety. —Sandra Harrison of Viera, Florida

3 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

6 tablespoons reduced-sodium chicken broth, divided
2 tablespoons raisins
1/2 cup chopped apple
1 celery rib, chopped
2 tablespoons chopped onion
1 garlic clove, minced
1-1/2 cups fat-free Caesar croutons
2 tablespoons sliced almonds, toasted
1/8 teaspoon pepper
1 pork tenderloin (1 pound)

Directions

In a small saucepan, bring 4 tablespoons broth to a boil. Remove from
the heat; add raisins. Let stand for 5 minutes.
In a nonstick skillet coated with cooking spray; saute the apple,
celery and onion for 3-4 minutes or until tender. Add garlic; cook 1
minute longer. Remove from the heat; stir in the broth mixture,
croutons, nuts, pepper and the remaining broth.
Make a lengthwise slit down the center of the roast to within 1/2 in.
of bottom. Open roast so it lies flat; cover with plastic wrap.
Flatten to 1/2-in. thickness. Remove plastic wrap; fill with
stuffing mixture. Close roast; tie at 2-in. intervals with kitchen
string and secure ends with toothpicks.
Place on a rack in a shallow baking pan coated with cooking spray.

2 of 2

Apple-Stuffed Pork Tenderloin (continued)

Directions (continued)

Bake at 425° for 25-30 minutes or until a meat thermometer reads
160°. Let stand for 5 minutes before slicing. Yield: 3 servings.

Nutrition Facts: 1 serving equals 336 calories, 7 g fat (2 g saturated fat), 84 mg cholesterol, 417 mg sodium, 27 g carbohydrate, 2 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer