Apple Stuffed Pork Tenderloin

Name: Apple Stuffed Pork Tenderloin Recipe
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 2 pork Tenderloins (1# each); Apple-Sage Stuffing (recipe follows); 4 Carrots; 1 3/4 cup Chicken Broth (low sodium fat free) divided; 2-3 tsp Brown Sugar; 1/2 cup Apple juice; 2 Tbs. Cornstarch; Salt and Pepper to taste; Instructions for Tenderloin:; 1. Trim fat (silver skin) from both tenderloins.; 2. Cut pork lenthwise 3/4 of the way through (becarful not to slice in half you want it to stay one piece but open flat!) Open flat and pound to and even thickness with a meat mallet.; 3. Cover one piece of meat with stuffing and top with remaining piece of meat. Season with salt and pepper.; 4. Secure the two pieces of meat with kitchen twine. Place carrots in roasting pan and put pork on top. (The carrots act as roasting rack); 5. Pour 1 cup of chicken broth in roasting pan. Cover with a lid or foil and roast at 350 degrees for 45 minutes. Pull the lid off and brown for 15 minutes longer. Cook to internal temperature of 160 degrees. Let stand 10-15 minutes with foil lightly tented over it.; 6. Meanwhile while meat is resting throw away carrots and strain juices from pan into a small sauce pan. Stir in remaining broth 1/4 cup apple juice and sugar. Bring to a boil.; 7. Dissolve cornstarch in remaining apple juice. Add to sauce pan and simmer until thickened. Season with salt and pepper and serve with sliced meat.; APPLE-SAGE STUFFING; 1/4 cup margarine or butter; 1/2 cup diced onion; 1/2 cup diced celery; 1 apple (fuji or gala is best); 2-3 teaspoons dried sage; 1/2 teaspoon pepper; 2 cup dry cornbread stuffing; 1/2-3/4cup chicken broth; DIRECTIONS FOR STUFFING:; Melt butter in a medium skillet. Add onion and celery. Saute until onion begins to soften. Add apple sage and pepper. Cook until apple is crisp-tender. Place cornbread stuffing mix in a medium bowl and toss with sauted mix. Add just enough broth to moisten.

(2)

Minutes to Cook: 60

Number of Servings: 8

Ingredients

2 pork Tenderloins (1# each)Apple-Sage Stuffing (recipe follows)4 Carrots1 3/4 cup Chicken Broth (low sodium, fat free), divided2-3 tsp Brown Sugar1/2 cup Apple juice2 Tbs. CornstarchSalt and Pepper to tasteInstructions for Tenderloin:1. Trim fat (silver skin) from both tenderloins. 2. Cut pork lenthwise 3/4 of the way through (becarful not to slice in half, you want it to stay one piece, but open flat!) Open flat and pound to and even thickness with a meat mallet. 3. Cover one piece of meat with stuffing and top with remaining piece of meat. Season with salt and pepper.4. Secure the two pieces of meat with kitchen twine. Place carrots in roasting pan and put pork on top. (The carrots act as roasting rack)5. Pour 1 cup of chicken broth in roasting pan. Cover with a lid or foil and roast at 350 degrees for 45 minutes. Pull the lid off and brown for 15 minutes longer. Cook to internal temperature of 160 degrees. Let stand 10-15 minutes with foil lightly tented over it. 6. Meanwhile, while meat is resting, throw away carrots and strain juices from pan into a small sauce pan. Stir in remaining broth, 1/4 cup apple juice and sugar. Bring to a boil. 7. Dissolve cornstarch in remaining apple juice. Add to sauce pan and simmer until thickened. Season with salt and pepper and serve with sliced meat.APPLE-SAGE STUFFING1/4 cup margarine or butter1/2 cup diced onion1/2 cup diced celery1 apple (fuji or gala is best)2-3 teaspoons dried sage1/2 teaspoon pepper2 cup dry cornbread stuffing1/2-3/4cup chicken brothDIRECTIONS FOR STUFFING:Melt butter in a medium skillet. Add onion and celery. Saute until onion begins to soften. Add apple, sage and pepper. Cook until apple is crisp-tender. Place cornbread stuffing mix in a medium bowl and toss with sauted mix. Add just enough broth to moisten.

Directions

Number of Servings: 8

Recipe submitted by SparkPeople user BRIDGETSLOSIN.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 391.0
Total Fat: 11.0 g
Cholesterol: 89.5 mg
Sodium: 667.8 mg
Total Carbs: 35.8 g
Dietary Fiber: 5.0 g
Protein: 35.6 g

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Member Reviews

MRS1582
This was absolutley incredible. I made this for Easter along with a ham and both of my sister-in-laws wanted the recipe. Thanks...I will definatley make again. - 4/13/09