Categories: Pork- Main Dish

Ingredients

• 6 Tbsp. reduced-sodium chicken broth, divided
• 2 Tbsp. raisins
• 1/2 cup chopped apple
• 1 celery rib, chopped
• 2 Tbsp. chopped onion
• 1 garlic clove, minced
• 1 1/2 cups fat-free Caesar croutons
• 2 Tbsp. sliced almonds, toasted
• 1/8 tsp. pepper
• 1 pork tenderloin (1 lb.)

Directions

1. In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. In a nonstick skillet coated with nonstick cooking spray, saute the apple, celery, onion and garlic for 3 to 4 minutes or until tender. Remove from the heat; stir in the raisins with broth, croutons, nuts, pepper and the remaining broth.

2. Make a lengthwise slit down the center of the roast to within 1/2 inch of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2 inch thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-inch intervals with kitchen string and secure ends with toothpicks.

3. Place on aa rack in a shallow baking pan coated with nonstick cooking spray. Bake at 425 degrees for 25 to 30 minutes or until a meat thermometer reads 160 degrees. Let stand for 5 minutes before slicing.

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