- 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
"Excellent! I topped the Pork with a couple of slices of bacon just for a bit of flavor and to keep it moist. Will definitely make this one again!"
"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."