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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 4 |
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From Better Homes and Gardens Ingredients:
1 small apple, chopped |
1/2 cup soft breadcrumbs |
1/4 cup celery, chopped |
2 tablespoons raisins |
2 tablespoons walnuts, chopped |
2 tablespoons green onions, sliced |
1 dash ground nutmeg |
2 tablespoons apple juice or 2 tablespoons apple cider, divided |
3/4 lb pork tenderloin, trimmed of separable fat |
1/2 cup apple juice or 1/2 cup apple cider |
1 1/2 teaspoons cornstarch |
1/8 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. For stuffing, stir together the chopped apple, bread crumbs, celery, raisins, walnuts, green onion, and nutmeg.
3. Stir in 1 tablespoon of the apple juice or 1 tablespoon apple cider.
4. To butterfly the pork tenderloin, make a single lengthwise cut down the center of one narrow edge of the meat, cutting to within 1/2-inch of the other side. Spread the meat open.
5. Place knife in the v of the first cut.
6. Cut horizontally to the cut surface and away from the first cut to within 1/2-inch of the other side of the meat.
7. Repeat on the opposite side of the v .
8. Spread these sections open.
9. Cover meat with clear plastic wrap.
10. Pound with a meat mallet to 1/2-inch thickness.
11. Spread stuffing over meat.
12. Roll up from one of the short sides.
13. Tie with string to secure.
14. Brush with some of the remaining 1 tablespoon apple juice.
15. Place meat on a rack in a shallow roasting pan.
16. Roast, uncovered, in a 350 degree Fahrenheit oven for 1 to 1-1/4 hours or meat thermometer registers 170 degrees Fahrenheit; brush with the remaining 1 tablespoon apple juice or apple cider after 30 minutes.
17. Meanwhile, in a small saucepan stir together the 1/2 cup apple juice or cider, cornstarch, and cinnamon.
18. Cook and stir until thickened and bubbly.
19. Cook and stir for 2 minutes more.
20. Serve with roast.
21. Makes 4 servings.
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