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 to serve with red cabbage slaw, mashed potatoes and crusty French rolls.
Republished with Permission, National Pork Council
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (159g)|
|Recipe Makes: 6|
|Calories from Fat: 78 (37%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 72.8mg||22 %|
|Sodium 135.3mg||5 %|
|Potassium 537.6mg||14 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 7g|
|Protein 25.4g||36 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 213
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