• Apple Stuffed Tenderloin With Cinnamon Raisin Sauce

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    • 1 lb pork tenderloin trimmed of fat (1 to 1 1/2)
    • 2 med oranges
    • 1 med apple cored and diced
    • 2 Tbsp. finely minced onion
    • 2/3 c. fine dry plain bread crumbs
    • 1 c. unsweetened apple juice
    • 1 Tbsp. cornstarch
    • 1/4 tsp grnd cinnamon
    • 1/4 c. raisins


    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" from each of the tapered ends. Set the tenderloin aside.
    2. 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.
    3. 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.
    4. 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 meat thermometer registers 160-degrees. Let stand about 5 min before slicing.
    5. TO MAKE THE SAUCE: In a small saucepan, use wire whisk to stir together 2 Tbsp. of the apple juice and cornstarch. Then stir in the remaining apple juice.
    6. 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.
    7. To serve, slice the tenderloin. Spoon the sauce over slices.

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