Apple Stuffed Tenderloin With Cinnamon Raisin Sauce
- 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
- 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.
- 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 meat thermometer registers 160-degrees. Let stand about 5 min before slicing.
- 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.
- 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 slices.
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