Recipe - Apple Stuffed Tenderloin With Cinnamon Raisin Sauce

1 Pork tenderloin; trimmed of
fat, 11 One half lb
2 md Oranges
1 md Apple; cored and minced
2 tablespoon Finely chopped onion
2/3 cup Fine dry plain bread crumbs

SAUCE
1 cup Unsweetened apple juice
1 tablespoon Cornstarch
One fourth teaspoon Ground cinnamon
One fourth cup Raisins

TO MAKE THE STUFFED PORK TENDERLOIN: Preheat the oven to 425degrees. Cut a
pocket in the side of the tenderloin by cutting a lengthwise slit from one
side to almost the other side and stopping about 1/2" from each of the
tapered ends. Set the tenderloin aside.

Finely shred the peel from the oranges and set aside. Then squeeze 3
tablespoons of juice from the oranges. In a medium bowl, combine the orange
juice and apples. Set the apple mixture aside.

Spray an unheated small skillet with nostick spray. Add the onions. Cook
and stir over medium heat until tender. Then add the onions and bread
crumbs to the apple mixture. Toss until combined.

Spoon the bread mixture into the pocket of the tenderloin. Securely close
the pocket with wooden toothpicks. Place the tenderloin on a rack in a
shallow roasting pan. Insert a meat thermometer into the meat portion only.
Bake for 25 to 30 minutes or until meat thermometer registers 160degrees.
Let stand about 5 minutes before slicing.

TO MAKE THE SAUCE: In a small saucepan, use wire whisk to stir together 2
tablespoons of the apple juice and cornstarch. Then stir in the remaining
apple juice.

Cook and stir over medium heat until boiling. Stir in the reserved orange
peel and cinnamon. Add the raisins and cook for 5 minutes, stirring
occasionally.

To serve, slice the tenderloin. Spoon the sauce over slices.

Calories: 245, Fat: 4g, % Calories from fat: 16%, Cholesterol: 74.

Recipe by: Healthy Homestyle Cooking

Posted to EATLF Digest by Kat scizwiz@lazerlink.com on Feb 6, 1998