Print Options

 
 
 
 Print
Apple-Stuffed Pork Tenderloins Recipe

Apple-Stuffed Pork Tenderloins Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 25 min. + standing YIELD:8 servings

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

  • 1. 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.
  • 2. 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.
  • 3. Remove plastic; spread apple mixture over meat. Close tenderloins; tie with kitchen string and secure ends with toothpicks. Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 425° for 15 minutes.
  • 4. 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.
  • 5. 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.

Nutritional 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 Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.