Apple-Stuffed Pork Tenderloins

Name: Apple-Stuffed Pork Tenderloins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
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

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

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

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 13x9-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 thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce.

Nutrition Facts

1 serving: 200 calories, 6g fat (2g saturated fat), 63mg cholesterol, 243mg sodium, 13g carbohydrate (10g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 starch, 1/2 fat.