Fennel and peanut-studded applesauce makes an unusual but pleasing filling for these roasted tenderloins.
- 2 pork tenderloins, 1 pound each
- 1/4 cup apple juice, or vermouth
- 2/3 cup chunky applesauce
- 1/4 cup dry roasted peanuts, finely chopped
- 1/4 tsp fennel seed, finely crushed
- 1/4 tsp salt
- Heat oven to 425 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 until internal temperature on a thermometer reads 160 F and let stand 5 minutes before slicing to serve.
Recipe courtesy of the National Pork Board
Serving Suggestion: Serve with roasted Brussel sprouts, mashed potatoes, and crusty French rolls.
Calories from Fat 72 (31%)
(13%)Total Fat 8g
(11%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Total Carbohydrate 6g
(3%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.