Apple-Stuffed Pork Tenderloin

(from Lucianolinda’s recipe box)

Source: Diabetic Living mag.

Serves 3 people

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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