Stuffed Pork Tenderloin w/ Balsamic Applesauce Glaze

4.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 202.2
  • Total Fat: 6.3 g
  • Cholesterol: 59.7 mg
  • Sodium: 47.7 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 2.9 g
  • Protein: 23.2 g

View full nutritional breakdown of Stuffed Pork Tenderloin w/ Balsamic Applesauce Glaze calories by ingredient
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A tasty lean pork tenderloin with a stuffing of wild rice & applesauce topped by a glaze of balsamic vinegar & applesauce. A tasty lean pork tenderloin with a stuffing of wild rice & applesauce topped by a glaze of balsamic vinegar & applesauce.
Number of Servings: 6


    For pork tenderloin & stuffing:
    1 1-lb lean pork tenderloin
    2/3 c. wild rice, cooked
    1/2 c. onions, chopped
    1/2 c. unsweetened applesauce
    2 T. balsamic vinegar

    For glaze:
    3 T balsamic vinegar
    2/3 c. unsweetened applesauce


1. Preheat oven to 325 degrees. Use precooked wild rice or cook wild rice according to package instructions.

2. While wild rice is cooking (if applicable), sautee chopped onions until transluscent.

3. While doing #2, slice pork tenderloin lengthwise to middle of the loin. Butterfly (spread out) & pound evenly to 1/2-3/4 inch thickness.

4. Mix wild rice, onions, applesauce and balsamic vinegar together in a bowl. Spread stuffing mixture evenly across butterflied tenderloin.

5. Roll tenderloin w/stuffing from end to end (not lengthwise). Secure roll with cooking string if desired and place in a small nonstick or lightly pam-sprayed pan. (I used a breadloaf pan for this)

6. Mix together balsamic vinegar and applesauce for glaze. Brush tenderloin with glaze and bake in oven at 32 for 45-60 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user YASMINDURAN.

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Member Ratings For This Recipe

  • This recipe was delicious! Next time I'm going to try stuffing it with shedded apple and just use balsamic glaze on top with wild rice on the side. I'll let you all know how it turns out! - 9/28/09

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  • I made this without the stuffing and it was a great change from our normal pork tenderloin. I baked it at 400 for about 40 minutes and brushed the glaze on during the last 15 minutes of bake time. It was a hit with my family. - 8/17/09

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  • This was so tasty and easy to make. Definitely a do over. - 7/30/09

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