Stuffed Pork Tenderloin
- 1/3 cup apple jelly
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 2 tablespoons oil
- 1/2 teaspoon ginger
- 2 each pork tenderloin, total one pound
- 1/2 cup chopped tart apples
- 1/2 cup soft bread crumbs
- 2 tablespoons finely chopped celery
- 2 tablespoons chopped pecans
- 1/2 cup apple juice
IN a saucepan, combine the first five ingredients. Cook and stir until the jelly is melted; cover and refrigerate 4 1/2 teaspoons.
SLICE each tenderloin lenghtwise to within 1/2 inch of the bottom. Place in a large resealable bag. Add remaining jelly mixture. Seal and refrigerate 4 hours or overnight.
PLACE meat in a square baking dish; discard marinade.
IN a bowl, combine apple, bread crumbs, celery, pecans, and reserved jelly mixture. Spoon apple mixture down the center of the tenderloins; secure with toothpicks. Drizzle with apple juice.
COVER and bake at 375 for 30 minutes. Uncover and bake 10 minutes longer or until a meat thermometer reads 160. Discard toothpicks and let stand 10 minutes before slicing.