Apple Stuffed Pork Tenderloin

Apples and nuts have been added to the stuffing in this stuffed pork tenderloin, to make it more nutritious.


3 servings


6 tablespoons reduced-sodium chicken broth, divided
2 tablespoons raisins
1/2 cup chopped apple
1 celery rib, chopped
2 tablespoons chopped onion
1 garlic clove, minced
1 1/2 cups fat-free Caesar croutons
2 tablespoons sliced almonds, toasted
1/8 teaspoon pepper
1 pork tenderloin (1 pound)


In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes.

In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3 to 4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth.

Make a lengthwise slit down the center of the roast to within 1/2 inch of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-inch thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-inch intervals with kitchen string and secure ends with toothpicks.

Place on a rack in a shallow baking pan coated with cooking spray. Preheat oven to 425°F (218°C). Bake for 25 to 30 minutes or until a meat thermometer reads 160°F (71°C). Let stand for 5 minutes before slicing.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 25 minutes

Nutritional Information

1 serving equals 336 calories, 7 g fat (2 g saturated fat), 84 mg cholesterol, 417 mg sodium, 27 g carbohydrate, 2 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 1 1/2 starch.

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