Apple Stuffed Pork Tenderloin

Directions

1. 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 inch from each of the tapered ends. Set the tenderloin aside. Finely shred the peel from the oranges and set aside. Then squeeze 3 Tbsp. of juice from the oranges. In a medium bowl, combine the orange juice and apples. Set the apple mix aside. Spray an unheated small skillet with no-stick spray. Add in the onions. Cook and stir over medium heat till tender. Then add in the onions and bread crumbs to the apple mix. Toss till combined. Spoon the bread mix 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 min or possibly till the thermometer registers 160 degrees. Let stand about 5 min before slicing.
2. TO MAKE THE SAUCE: In a small saucepan, use a wire whisk to stir together 2 Tbsp. of the apple juice and the cornstarch. Then stir in the remaining apple juice. Cook and stir over medium heat till boiling. Stir in the reserved orange peel and cinnamon. Add in the raisins and cook for 5 min, stirring occasionally. To serve, slice the tenderloin. Spoon the sauce over the slices.