Taste of Home
Apple-Stuffed Pork Roast
TOTAL TIME: Prep: 20 min. Bake: 50 min.
YIELD: 2 servings.
“My husband doesn’t usually like healthy meals, but this pretty entree is one of his favorites,” assures Melissa Holtz of Covington, Kentucky.
Ingredients
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1 pork tenderloin (3/4 pound)
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Dash salt
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Dash pepper
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1/2 cup chopped peeled tart apple
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1/4 cup soft bread crumbs
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2 tablespoons chopped celery
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1 tablespoon chopped green onion
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1 tablespoon raisins
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1 tablespoon chopped walnuts
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Dash ground nutmeg
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2 tablespoons unsweetened apple juice, divided
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SAUCE:
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2 teaspoons cornstarch
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1/8 teaspoon ground cinnamon
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1/2 cup unsweetened apple juice
Directions
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1.
Cut a lengthwise slit down center of tenderloin to within 1/2 in. of bottom; open so meat lies flat. Cover with plastic wrap; flatten to 1/2-in. thickness. Remove wrap; sprinkle meat with salt and pepper.
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2.
In a small bowl, combine the apple, bread crumbs, celery, onion, raisins, walnuts and nutmeg. Sprinkle with 1 tablespoon apple juice; toss to coat. Spoon over pork. Roll up jelly-roll style, starting at a long side; tie with kitchen string and secure ends with toothpicks.
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3.
Place on a rack in a shallow roasting pan coated with cooking spray. Drizzle with 1-1/2 teaspoons apple juice. Bake, uncovered, at 375° for 30 minutes. Brush with remaining apple juice. Bake 20-25 minutes longer or until meat juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing.
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4.
Meanwhile, in a small saucepan, combine cornstarch and cinnamon. Gradually whisk in apple juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork.
Nutrition Facts
1 each: 314 calories, 8g fat (2g saturated fat), 95mg cholesterol, 181mg sodium, 23g carbohydrate (15g sugars, 1g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat, 1/2 fruit.
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