Applesauce-Stuffed Tenderloin
Courtesy of National Pork Board
Servings: 6
Prep Time: 10 Min.
Cook Time: 20 Min.
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
* 2 whole pork tenderloins, about 1 lb. each
* 1/4 c. apple juice or vermouth
* 2/3 c. chunky applesauce
* 1/4 c. finely chopped dry roasted peanuts
* 1/4 tsp, finely crushed fennel seed
* 1/4 tsp. salt
* 1/8 tsp. ground black pepper
* 1/4 c. apple juice or vermouth
* 2/3 c. chunky applesauce
* 1/4 c. finely chopped dry roasted peanuts
* 1/4 tsp, finely crushed fennel seed
* 1/4 tsp. salt
* 1/8 tsp. ground black pepper
What to do:
1. Heat oven to 425°F. Using a sharp knife, form a "pocket" in each tenderloin by cutting a lengthwise slit down center of each almost to, but not through, bottom of each tenderloin. Place tenderloins in shallow roasting pan.
2. In small bowl, stir together apple juice, applesauce, peanuts, fennel, salt and pepper.
3. Spoon mixture into pocket in each tenderloin. Secure stuffed pockets with toothpicks.
4. Roast for 20-27 min. until internal temperature on a thermometer reads 145°, followed by a 3-min. rest time before slicing to serve. Serves 6.
* Wine suggestion: Pour a chilled Chardonnay, or if you prefer a red, a Pinot Noir.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
2. In small bowl, stir together apple juice, applesauce, peanuts, fennel, salt and pepper.
3. Spoon mixture into pocket in each tenderloin. Secure stuffed pockets with toothpicks.
4. Roast for 20-27 min. until internal temperature on a thermometer reads 145°, followed by a 3-min. rest time before slicing to serve. Serves 6.
* Wine suggestion: Pour a chilled Chardonnay, or if you prefer a red, a Pinot Noir.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Wine pairings:
Chardonnay, Pinot Noir
Nutritional information:
Calories: 200; Total Fat: 5g; Saturated Fat: 2g; Cholesterol: 100mg; Total Carbs: 4g; Fiber: 0g; Protein: 32g; Sodium: 170mg;