Apple-Stuffed Pork Tenderloins |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This impressive entree is oven-ready in just 20 minutes. Garnish with extra sliced apple and fresh parsley for a special dish when unexpected guests drop in. âSuzanne Earl, Spring, Texas Ingredients:
1 medium apple, peeled and chopped |
1 small onion, chopped |
1 tablespoon olive oil |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 pork tenderloins (1 pound each) |
sauce: |
1 cup unsweetened apple juice |
1 cup pomegranate juice |
1 tablespoon dijon mustard |
2 tablespoons cornstarch |
2 tablespoons cold water |
1 tablespoon minced fresh parsley |
Directions:
1. In a small skillet, saute apple and onion in oil until tender. Add the garlic, salt and pepper; cook 1 minute longer. Remove from the heat.
2. Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness.
3. Remove plastic; spread apple mixture over meat. Close tenderloins; tie with kitchen string and secure ends with toothpicks. Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 425° for 15 minutes.
4. Meanwhile, in a small saucepan, combine the juices and mustard. Bring to a boil; cook for 5 minutes, stirring occasionally. Combine cornstarch and water until smooth; gradually stir into juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley.
5. Pour 3/4 cup sauce over tenderloins. Bake 10-15 minutes longer or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce. Yield: 8 servings.
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