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)
- 1. In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes.
- 2. 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.
- 3. 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.
- 4. 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.
1 serving: 336 calories, 7g fat (2g saturated fat), 84mg cholesterol, 417mg sodium, 27g carbohydrate (11g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch.
Reviews for Apple-Stuffed Pork Tenderloin
"Made this tonight for my adult family of 3. Good thing I have some left-overs so I can enjoy a wonderful lunch tomorrow at work! Splendid flavor combination and I did not have to learn any new cooking technique to pull off this dish. Granted, it was no "30 Minute Meal", but not hard. I did substitute dried cranberries for the raisins for a more "autumn-y" taste, but that's the only change I made. Looks elegant as well on the platter and good enough for company!"
"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."
"Everyone in our house enjoyed it. Definetely a make again."
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer