Apples and fennel compliment each other in this easy dish. A bit of onion and garlic give it an extra infusion of flavor.
Preheat oven to 400
Trim tenderloin fat, butterfly them (make a large slit, almost all the way across the tenderloin so that when you pull the 2 sides apart they look like butterfly wings). Cover and pound down to 1/4 inch thickness.
Heat olive oil over medium-high heat. Add all the stuffing ingredients except apple juice and bread crumbs to the skillet. Saute' for 7 minutes. Add bread crumbs and apple juice; mix thoroughly.
Spread the stuffing over one side of each butterflied tenderloin (while open in the butterfly position). Leave an inch from the edge uncovered. Roll the tenderloins closed and place on a baking dish. You may want to use toothpicks to 'pin' the two parts of the tenderloin together to help keep the stuffing inside. Drizzle with olive oil.
Roast for 30 minutes or until the tenderloin is no longer pink. (Can't really test the temp with a thermometer due to the stuffing and the thinness of the meat.)
Often, I make the stuffing, but don't take the extra time to butterfly, pound, and stuff the tenderloin. Instead, I bake the tenderloin, make and serve the stuffing on the side. Add the bread crumbs slowly - you might like a little less than I do.
I serve with wild rice and mixed vegetables.
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Serving Size: 1 Serving (448g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 498 | ||
Calories from Fat: 111 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 164.1mg | 50 % | |
Sodium 362.5mg | 12 % | |
Potassium 1423.8mg | 37 % | |
Total Carbohydrate 37.8g | 11 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 32.8g | ||
Protein 57.1g | 82 % | |
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: 498
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