Fennel and peanut-studded
applesauce makes an unusual but pleasing filling for these roasted
tenderloins. Serve with red cabbage slaw, mashed potatoes and
crusty French rolls.
Applesauce-Stuffed
Tenderloin
- 2 whole pork tenderloins,
about 1 pound each
1/4 cup apple juice or vermouth
2/3 cup chunky applesauce
1/4 cup finely chopped dry roasted peanuts
1/4 teaspoon finely crushed fennel seed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
- 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 minutes;
remove from oven and let stand 5 minutes before slicing.
Makes 6 servings.
Wine suggestion: Pour a
chilled Chardonnay, or if you prefer a red, a Pinot Noir.
Nutrition Facts:
Calories 200 calories
Protein 32 grams
Fat 5 grams
Sodium 170 milligrams
Cholesterol 100 milligrams
Saturated Fat 2 grams
Carbohydrates 4 grams
Fiber 0 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
