Apple Stuffed Tenderloin With Cinnamon Raisin Sauce
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Apple Stuffed Tenderloin With Cinnamon Raisin Sauce
  Apple    Tenderloin    Cinnamon    Raisins    Sauces  
Last updated 6/12/2012 1:04:35 AM. Recipe ID 29140. Report a problem with this recipe.
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      Title: Apple stuffed tenderloin with cinnamon raisin sauce
 Categories: None
      Yield: 4 Servings
 
      1    Pork tenderloin; trimmed of
           -fat, 1-1 1/2 lb
      2 md Oranges
      1 md Apple; cored and diced
      2 tb Finely chopped onion
    2/3 c  Fine dry plain bread crumbs

MMMMM---------------------------SAUCE--------------------------------
      1 c  Unsweetened apple juice
      1 tb Cornstarch
    1/4 ts Ground 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
  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 meat
  thermometer registers 160-degrees. Let stand about 5 minutes before
  slicing.
  
  TO MAKE THE SAUCE: In a small saucepan, use wire whisk to stir
  together 2 tablespoons of the apple juice and 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 slices.
  
  Calories: 245, Fat: 4g, % Calories from fat: 16%, Cholesterol: 74.
  
  Recipe 




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Recipe ID 29140 (Apr 03, 2005)

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