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Fruit-Stuffed Pork Tenderloin

1/3 cup chopped onion
1 garlic clove -- minced
1 tablespoon margarine
1 small tart apple -- peeled, cored, and finely chopped
1/4 cup chopped pitted prunes
1/4 cup dry white wine (or unsweetened apple juice)
1 teaspoon Equal For Recipes (or 3 packets Equal sweetener or 2 tbspns Eequal Spoonful)
3/4 teaspoon dried rosemary leaves
3/4 teaspoon dried thyme leaves
1/4 cup cornbread stuffing crumbs
Salt -- to taste
Freshly-ground black pepper -- to taste
1 whole pork tenderloin - (abt 16 oz)
1 garlic clove -- minced


Sauté onion and 1 clove garlic in margarine in medium skillet until tender, about 5 minutes. Add apple and prunes; cook 2 to 3 minutes. Add wine, Equal and 1/2 teaspoon each rosemary and thyme; cook, covered, over medium heat until wine is evaporated, about 5 minutes. Stir in stuffing crumbs; season to taste with salt and pepper.


Cut lengthwise slit about 2 inches deep in pork tenderloin. Mix remaining herbs and 1 clove garlic; rub over outside surface of pork. Spoon fruit stuffing into pork and place in baking pan.


Roast meat, uncovered, in preheated 350 degree oven until no longer pink in center, about 45 minutes (meat thermometer will register 160 degrees). Let stand 5 to 10 minutes before slicing.


This recipe yields 4 servings.





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