Directions:
- In a small saucepan, combine the first five ingredients. Cook and stir until the jelly is melted; cover and refrigerate 4-1/2 teaspoons.
- Slice each tenderloin lengthwise to within 1/2 in. of the bottom. Place in a large resealable plastic bag. Add remaining jelly mixture. Seal and refrigerate for 4 hours or overnight.
- Place meat in a 9-in. square baking dish; discard marinade. In a bowl, combine apple, bread crumbs, celery, pecans and reserved jelly mixture. Spoon apple mixture down the center of tenderloins; secure with toothpicks. Drizzle with apple juice.
- Cover and bake at 375° for 30 minutes or until a meat thermometer reads 160°. Discard toothpicks. Let stand for 10 minutes before slicing. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 702.88 Kcal (2943 kJ) | ||
| Calories from fat | 324.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.03g | 55% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 1323.79mg | 55% | |
| Potassium | 699.83mg | 15% | |
| Total Carbs | 66.68g | 22% | |
| Sugars | 34.39g | 138% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 30.14g | 60% | |
| Vitamin C | 31.1mg | 52% | |
| Iron | 2.4mg | 13% | |
| Calcium | 64mg | 6% | |
| Amount Per 100 g | |||
| Calories | 198.29 Kcal (830 kJ) | ||
| Calories from fat | 91.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.17g | 55% | |
|---|---|---|---|
| Cholesterol | 20.79mg | 25% | |
| Sodium | 373.46mg | 55% | |
| Potassium | 197.43mg | 15% | |
| Total Carbs | 18.81g | 22% | |
| Sugars | 9.7g | 138% | |
| Dietary Fiber | 0.73g | 10% | |
| Protein | 8.5g | 60% | |
| Vitamin C | 8.8mg | 52% | |
| Iron | 0.7mg | 13% | |
| Calcium | 18.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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