Fennel and peanut-studded applesauce makes an unusual but pleasing filling for these roasted tenderloins. Serve with roasted Brussel sprouts, mashed potatoes and crusty French rolls.
Applesauce-Stuffed Tenderloin
Applesauce-Stuffed Tenderloin
INGREDIENTS
2 pork tenderloins, 1 pound each
1/4 cup apple juice, OR vermouth
2/3 cup chunky applesauce
1/4 cup dry roasted peanuts, finely chopped
1/4 teaspoon fennel seed, finely crushed
1/4 teaspoon salt
No. Servings:
6
Cooking time:
30 min
INSTRUCTIONS
- Heat oven to 425 degrees F. Using a sharp knife, form a “pocket” in each tenderloin by cutting a lengthwise slit down center of each almost to, but not through, bottom of each tenderloin.
- Place tenderloins in shallow roasting pan.
- In small bowl stir together apple juice, applesauce, peanuts, fennel, salt and pepper. Spoon mixture into pocket in each tenderloin. Secure stuffed pockets with toothpicks.
- Roast for 20-27 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time before slicing to serve.
-
Baked Ham with Sweet ‘n’ Sour Plum Sauce
Cooking time: 120 min
Give DETAILS
-
Ham and Egg Breakfast Burritos
Cooking time: 30 min
Chock-full DETAILS
-
Apricot-Glazed Pork Loin Chops
Cooking time: 25 min
Made DETAILS