Apple-Stuffed Pork Tenderloin

Name: Apple-Stuffed Pork Tenderloin
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 3 servings.
Cuisine: Europe, German
Ingredients: 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)

TOTAL TIME: Prep: 30 min. Bake: 25 min. YIELD: 3 servings.

My mother used to make this apple stuffed pork loin. To lighten my mom's recipe up a bit, I reduced the amount of croutons called for and used the fat-free variety. —Sandra Harrison of Viera, Florida

Ingredients

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)

Directions

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 thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts

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.