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Apple-Stuffed Pork Tenderloins

Apple-Stuffed Pork Tenderloins
This impressive entree is oven-ready in just 20 minutes. Garnish with extra sliced apple and fresh parsley for a special dish when unexpected guests drop in. —Suzanne Earl, Spring, Texas
8 ServingsPrep: 25 min. Bake: 25 min. + standing

Ingredients

  • 1 medium apple, peeled and chopped
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pork tenderloins (1 pound each)
  • SAUCE:
  • 1 cup unsweetened apple juice
  • 1 cup pomegranate juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon minced fresh parsley

Directions

  • In a small skillet, saute apple and onion in oil until tender. Add
  • the garlic, salt and pepper; cook 1 minute longer. Remove from the
  • heat.
  • Make a lengthwise slit down the center of each tenderloin to within
  • 1/2 in. of bottom. Open tenderloins so they lie flat; cover with
  • plastic wrap. Flatten to 3/4-in. thickness.
  • Remove plastic; spread apple mixture over meat. Close tenderloins;
  • tie with kitchen string and secure ends with toothpicks. Place in an
© Taste of Home 2013

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Apple-Stuffed Pork Tenderloins (continued)

Directions (continued)

  • ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 425°
  • for 15 minutes.
  • Meanwhile, in a small saucepan, combine the juices and mustard. Bring
  • to a boil; cook for 5 minutes, stirring occasionally. Combine
  • cornstarch and water until smooth; gradually stir into juice
  • mixture. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Stir in parsley.
  • Pour 3/4 cup sauce over tenderloins. Bake 10-15 minutes longer or
  • until a meat thermometer reads 160°. Let stand for 10 minutes
  • before slicing. Serve with remaining sauce. Yield: 8 servings.
Nutrition Facts: 3 ounces cooked stuffed pork with 3 tablespoons sauce equals 200 calories, 6 g fat (2 g saturated fat), 63 mg cholesterol, 243 mg sodium, 13 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013