Name: Apple-Stuffed Pork Tenderloins
Prep time: 25 min
Cook time: 25 min
Yield: 8
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Apple-Stuffed Pork Tenderloins

1. 1 medium apple, peeled and chopped -

2. 1 small onion, chopped -

3. 1 tablespoon olive oil -

4. 1 garlic clove, minced -

5. 1/2 teaspoon salt -

6. 1/4 teaspoon pepper -

7. 2 pork tenderloins (1 pound each) -

8. Sauce: -

9. 1 cup unsweetened apple juice -

10. 1 cup pomegranate juice -

11. 1 tablespoon Dijon mustard -

12. 2 tablespoons cornstarch -

13. 2 tablespoons cold water -

14. 1 tablespoon minced fresh parsley -

How to cook deliciously - Apple-Stuffed Pork Tenderloins

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.