Apple Stuffed Tenderloin With Cinnamon Raisin Sauce

Recipe by Dancer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • STUFFED TENDERLOIN
  • 1 12
    lbs pork tenderloin, trimmed of all visible fat
  • 2
    medium oranges
  • 1
    medium apple, cored,chopped
  • 2
    tablespoons finely chopped onions
  • 23
    cup fine dry breadcrumb
  • SAUCE
  • 1
    cup unsweetened apple juice
  • 1
    tablespoon cornstarch
  • 14
    teaspoon ground cinnamon
  • 14
    cup raisins
Advertisement

DIRECTIONS

  • 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 tablespoons of juice from the oranges.
  • In a medium bowl, combine the orange juice and apples.
  • Set the apple mixture aside.
  • Spray an unheated small skillet with no-stick spray.
  • Add the onions.
  • Cook and stir over medium heat until tender.
  • Then add the onions and bread crumbs to the apple mixture.
  • Toss until combined.
  • Spoon the bread mixture 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 minutes or until the thermometer registers 160 degrees.
  • Let stand about 5 minutes before slicing.
  • To make the sauce: In a small saucepan, use a wire whisk to stir together 2 tablespoons of the apple juice and the cornstarch.
  • Then stir in the remaining apple juice.
  • Cook and stir over medium heat until boiling.
  • Stir in the reserved orange peel and cinnamon.
  • Add the raisins and cook for 5 minutes, stirring occasionally.
  • To serve, slice the tenderloin.
  • Spoon the sauce over the slices.
Advertisement