Great for company, whole pork tenderloin
is split and filled with a mixture of cornbread stuffing, chopped
apple, prunes, onion and spices. The stuffing is also great in
split thick lean pork chops.
Stuffed Pork Tenderloin
- 1/3 cup chopped onion
1 clove garlic, minced
1 tablespoon stick butter or 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
2 tablespoons Equal® Spoonful*
3/4 teaspoon dried rosemary leaves
3/4 teaspoon dried thyme leaves
1/4 cup cornbread stuffing crumbs
Salt and pepper to taste
1 whole pork tenderloin (about 1 pound)
1 clove garlic, minced
- Cook and stir onion and 1 clove garlic
in butter in medium skillet 5 minutes or until tender. 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 about
5 minutes or until wine is evaporated. Stir in stuffing crumbs.
Season to taste with salt and pepper.
- Cut lengthwise slit about 2-inch deep
in pork tenderloin. Mix remaining herbs and 1 clove garlic; rub
over outside surface of pork. Spoon fruit stuffing into pork.
Place in baking pan.
- Roast meat, uncovered, in preheated 350°F
oven about 45 minutes or meat thermometer registers 160°F
and center of pork is no longer pink. Let stand 5 to 10 minutes
before slicing.
Makes 4 servings.
*May substitute 3 packets Equal sweetener.
Note:
The stuffing can also be used to stuff lean pork chops. Cut pockets
in chops with a sharp knife, or have a butcher cut the pockets
for you.
Nutrition Information Per Serving:
calories 243, protein 25 g, carbohydrate 18 g, fat 7 g, cholesterol
74 mg, sodium 117 mg.
Food Exchanges:
3 lean meat, 1 fruit.
Recipe provided courtesy of Merisant Corporation ® and the
NutraSweet Company, makers of Equal®.
Click
for more information on the artificial sweetner Aspartame.
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