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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 433.5
  • Total Fat: 15.2 g
  • Cholesterol: 133.2 mg
  • Sodium: 268.5 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 3.6 g
  • Protein: 46.2 g

View full nutritional breakdown of Apple Fennel Stuffed Pork calories by ingredient
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Apple Fennel Stuffed Pork

Submitted by: GREENGIRL531

Introduction

Great early fall dish from Racheal Ray. She used 2 large tenderloins, but I chose to use four lean loin chops. The servings for this recipe are large, based on a full 5 oz chop. Great early fall dish from Racheal Ray. She used 2 large tenderloins, but I chose to use four lean loin chops. The servings for this recipe are large, based on a full 5 oz chop.
Number of Servings: 4

Ingredients

    1 package (2 tenderloins) pork tenderloins
    2 tablespoons EVOO - Extra Virgin Olive Oil, plus extra for drizzling
    1 small fennel bulb, cored and chopped, plus a handful of the fronds, chopped
    1 small onion, chopped
    2 garlic cloves, finely chopped or grated
    1 firm apple - such as Gala or Honey Crisp - peeled, cored and sliced
    4 to 5 sprigs thyme, leaves removed and chopped ( I used Dry Thyme Rub, since that was what I had)
    Salt and pepper
    1/2 cup apple juice or cider
    1 cup fresh breadcrumbs

Directions

Preheat oven to 400 degrees or preheat grill.

Trim tenderloins or chops of fat and butterfly them by cutting in and across -- but not all the way through the loin. Cover them with plastic and pound them out to 1/4-inch thick. Season with salt and pepper.

Place a skillet over medium-high heat with EVOO. Add the fennel, onion, garlic and apple, season with salt, pepper and thyme and saute until soft, 7-8 minutes. Add the apple juice to the pan and the breadcrumbs, and mix thoroughly to form a stuffing.
Divide the fennel-apple stuffing between the two tenderloins and spread into an even layer leaving about an inch of the meat uncovered on either side. Roll the tenderloins and place them seam side down on a sheet tray. Lightly drizzle some EVOO (or spray with cooking spray) down over the tenderloins. Transfer to the oven and roast for 30 minutes, until the meat has browned

Serve with buttered egg noodles or roasted vegetables.

Number of Servings: 4

Recipe submitted by SparkPeople user CKING531.






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