APPLE-STUFFED PORK TENDERLOINS

Apple-Stuffed Pork Tenderloins image

This impressive entree is oven-ready in just 20 minutes. Garnish with extra sliced apple and fresh parsley for a special dish when unexpected guests drop in. -Suzanne Earl, Spring, Texas

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 14

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Ingredients

1 medium apple, peeled and chopped
1 small onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)
SAUCE:
1 cup unsweetened apple juice
1 cup pomegranate juice
1 tablespoon Dijon mustard
2 tablespoons cornstarch
2 tablespoons cold water
1 tablespoon minced fresh parsley

Steps:

In a small skillet, saute apple and onion in oil until tender. Add the garlic, salt and pepper; cook 1 minute longer. Remove from the heat., Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness., Remove plastic; spread apple mixture over meat. Close tenderloins; tie with kitchen string and secure ends with toothpicks. Place in an ungreased 13x9-in. baking dish. Bake, uncovered, at 425° for 15 minutes., Meanwhile, in a small saucepan, combine the juices and mustard. Bring to a boil; cook for 5 minutes, stirring occasionally. Combine cornstarch and water until smooth; gradually stir into juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley., Pour 3/4 cup sauce over tenderloins. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce.

Nutrition Facts : Calories 200 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 243mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges