Apple-Stuffed Pork Tenderloin |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 3 |
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My mother used to make stuffed pork tenderloin, but I added apples and nuts to the stuffing to make it more nutritious. I also 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 meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 3 servings.
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