Apple-Stuffed Pork Tenderloins Recipe

By ngaldi

Ingredients

• SAUCE:
• 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)
• 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

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 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.
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.
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.
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.
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.