• 2 whole pork tenderloins, about 1 pound each
• 1/4 cup apple juice or vermouth
• 2/3 cup chunky applesauce
• 1/4 cup finely chopped dry roasted peanuts
• 1/4 teaspoon finely crushed fennel seed
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
Heat oven to 425 degrees F.
Using a sharp knife, form a “pocket” in each tenderloin by cutting a lengthwise slit down center of each almost to, but not through, bottom of each tenderloin.
Place tenderloins in shallow roasting pan.
In small bowl stir together apple juice, applesauce, peanuts, fennel, salt and pepper.
Spoon mixture into pocket in each tenderloin. Secure stuffed pockets with toothpicks.
Roast for 20 minutes; remove from oven and let stand 5 minutes before slicing to serve with red cabbage slaw, mashed potatoes and crusty French rolls.
Wine suggestion: Pour a chilled Chardonnay, or if you prefer a red, a Pinot Noir.
Fennel and peanut-studded applesauce makes an unusual but pleasing filling for these roasted tenderloins. Serve with red cabbage slaw, mashed potatoes and crusty French rolls.
Calories 200 calories; Protein 32 grams; Fat 5 grams; Sodium 170 milligrams; Cholesterol 100 milligrams; Saturated Fat 2 grams; Carbohydrates 4 grams; Fiber 0 grams
Recipe and photo courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com