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Name: Apple Stuffed Tenderloin with Cinnamon Raisin Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Cornstarch; 1/4 ts Ground cinnamon; 1/4 c Raisins; 2 tb Onion finely chopped; 1 c Unsweetened apple juice; 1 md Apple; cored and diced; 1 Pork tenderloin; trimmed of; 2/3 c Fine dry plain bread crumbs; 2 md Oranges

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INGREDIENTS

1 tb Cornstarch
1/4 ts Ground cinnamon
1/4 c Raisins
2 tb Onion ; finely chopped
1 c Unsweetened apple juice
1 md Apple; cored and diced
1 Pork tenderloin; trimmed of
SAUCE
2/3 c Fine dry plain bread crumbs
2 md Oranges

Servings

INSTRUCTIONS

TO MAKE THE STUFFED PORK TENDERLOIN: Preheat the oven to 425-degrees. 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 no-stick 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 160-degrees. 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 EAT-LF Digest by Kat on Feb 6, 1998

NOTES

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Apple Stuffed Tenderloin with Cinnamon Raisin Sauce

1 tb Cornstarch
1/4 ts Ground cinnamon
1/4 c Raisins
2 tb Onion finely chopped
1 c Unsweetened apple juice
1 md Apple; cored and diced
1 Pork tenderloin; trimmed of
 SAUCE
2/3 c Fine dry plain bread crumbs
2 md Oranges

TO MAKE THE STUFFED PORK TENDERLOIN: Preheat the oven to 425-degrees. 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 no-stick 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 160-degrees.  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 EAT-LF Digest by Kat <scizwiz@lazerlink.com> on Feb 6, 1998

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Nutrition

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Serving Size: 1 Serving (154g)
Recipe Makes: 4 Servings

Calories: 126
Calories from Fat: 2 (2%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 4.9mg		0 %
Potassium 338.2mg		9 %
Total Carbohydrate 32.2g		9 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 29.6g
Protein 1.3g		2 %
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.

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Calories per serving: 126

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