Apple and Prune stuffed pork tenderloin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
non stick cooking spray 2 slices smoked bacon1 small red onion1 granny smith apple1/2 cup prunes2 sprigs fresh rosemary picked and finely chopped1/2 cup apple butter1 cup low fat low sodium chicken stock.
Cut bacon into small pieces and cook on medium heat. When bacon has released some fat, add chopped red onion. Cook onion for about 5-6 minutes, then add apples and prunes and half the chopped rosemary. Cook the apples and prunes for about 5 minutes stirring occasionally. Add Apple Juice. Remove from heat and let cool.
Lay out a length of plastic wrap about 2 feet long. Spoon the apple mixture onto the plastic wrap down the center of the wrap. (about the same length as the pork loin. ) Roll the plastic wrap around the mixture to form a log. Place the log in the freezer and let it get solid. (this should be done ahead of time)
To stuff the pork, insert a long thin knife into one end of the pork loin, repeat this process at the other end. Wiggle the knife back and forth to create a place big enough for the frozen stuffing log.
Preheat the oven to 375
Get the stuffing log from the freezer, remove the plastic and slide the log through the pork loin. Season the outside of the roast with the remaining rosemary.
Coat the roasting pan with non stick cooking spray and bring pan to high heat, add pork to pan and sear until it's brown on all sides.
Remove pork from roasting pan and pour out any excess fat from pan. Replace pork roast in pan and pour in chicken stock. Place pork roast in the oven for about 25-35 minutes. (thermometer should read 130 degrees when finished) Turn roast halfway through cooking time.
Remove roast from oven cover with foil and let stand for 10 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user KENDRASUTOPIA.
Lay out a length of plastic wrap about 2 feet long. Spoon the apple mixture onto the plastic wrap down the center of the wrap. (about the same length as the pork loin. ) Roll the plastic wrap around the mixture to form a log. Place the log in the freezer and let it get solid. (this should be done ahead of time)
To stuff the pork, insert a long thin knife into one end of the pork loin, repeat this process at the other end. Wiggle the knife back and forth to create a place big enough for the frozen stuffing log.
Preheat the oven to 375
Get the stuffing log from the freezer, remove the plastic and slide the log through the pork loin. Season the outside of the roast with the remaining rosemary.
Coat the roasting pan with non stick cooking spray and bring pan to high heat, add pork to pan and sear until it's brown on all sides.
Remove pork from roasting pan and pour out any excess fat from pan. Replace pork roast in pan and pour in chicken stock. Place pork roast in the oven for about 25-35 minutes. (thermometer should read 130 degrees when finished) Turn roast halfway through cooking time.
Remove roast from oven cover with foil and let stand for 10 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user KENDRASUTOPIA.
Nutritional Info Amount Per Serving
- Calories: 220.8
- Total Fat: 7.6 g
- Cholesterol: 58.1 mg
- Sodium: 121.5 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 1.5 g
- Protein: 18.4 g
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