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Apple-Stuffed Pork Tenderloin
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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)
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, onion and garlic for 3-4 minutes or until tender.
Remove from the heat; stir in the raisins with broth, 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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |