Apple-Stuffed Pork Tenderloin Recipe
- 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 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. Bake at 425° for 25-30 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 3 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Apple-Stuffed Pork Tenderloin
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"This fancy enough for the holidays and melt in your mouth good."
"We really liked this! It was a lot more simple to make than you'd think! Our first time stuffing anything also. We improvised with toothpicks since we didn't have the kitchen string. I also rubbed the tenderloin with pork rub to give it some extra flavor. Turned out great!"
"this is the first thing that I have ever stuffed and it turned out great. I think I may be addicted to stuffing now!"
"This was good and easy to make, but I found the stuffing to be a little bit on the flavourless side. I would make it again, but I would add some spices to the stuffing to give it more flavour (possibly Sage). Also, I brushed the tenderloin with butter and rubbed it with salt and pepper before baking which gave it a nice golden brown top and brought out the flavour of the tenderloin."
"Everyone in our house enjoyed it. Definetely a make again."