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Apple-Stuffed Pork Tenderloins

This impressive entree is oven-ready in just 20 minutes. Garnish with extra sliced apple and fresh parsley for a special dish when unexpected guests drop in. —Suzanne Earl, Spring, Texas
  • Total Time
    Prep: 25 min. Bake: 25 min. + standing
  • Makes
    8 servings

Ingredients

  • 1 medium apple, peeled and chopped
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pork tenderloins (1 pound each)
  • SAUCE:
  • 1 cup unsweetened apple juice
  • 1 cup pomegranate juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon minced fresh parsley

Directions

  • In a small skillet, saute apple and onion in oil until tender. Add the garlic, salt and pepper; cook 1 minute longer. Remove from the heat.
  • Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness.
  • Remove plastic; spread apple mixture over meat. Close tenderloins; tie with kitchen string and secure ends with toothpicks. Place in an ungreased 13x9-in. baking dish. Bake, uncovered, at 425° for 15 minutes.
  • Meanwhile, in a small saucepan, combine the juices and mustard. Bring to a boil; cook for 5 minutes, stirring occasionally. Combine cornstarch and water until smooth; gradually stir into juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley.
  • Pour 3/4 cup sauce over tenderloins. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce.
Nutrition Facts
1 serving: 200 calories, 6g fat (2g saturated fat), 63mg cholesterol, 243mg sodium, 13g carbohydrate (10g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 starch, 1/2 fat.

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