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Fruit-Stuffed Pork Tenderloin (Diabetic)




Source of Recipe


Marla


List of Ingredients




1/3 cup chopped onion
1 clove garlic, minced
1 tablespoon margarine
1 small tart apple, peeled, cored, finely chopped
1/4 cup chopped pitted prunes
1/4 cup dry white wine or unsweetened apple juice
1 teaspoon Equal® for Recipes or 3 packets Equal® sweetener or 2
tablespoons Equal® SpoonfulT
3/4 teaspoon dried rosemary leaves
3/4 teaspoon dried thyme leaves
1/4 cup cornbread stuffing crumbs
Salt and pepper, to taste
1 whole pork tenderloin (about 16 ounces)
1 clove garlic, minced



Recipe



Saute onion and 1 clove garlic in margarine in medium skillet until
tender, about 5 minutes. Add apple and prunes and cook 2 to 3
minutes. Add wine, Equal¨, and 1/2 teaspoon each rosemary and thyme;
cook, covered, over medium heat until wine is evaporated, about 5
minutes. Stir in stuffing crumbs; season to taste with salt and
pepper.
Cut a lengthwise slit, about 2 inches deep, in the pork tenderloin.
Mix remaining herbs and 1 clove garlic; rub over outside surfaces of
pork. Spoon fruit stuffing into pork and place in baking pan.
Roast meat, uncovered, in preheated 350*F (180*C) oven until no
longer pink in the center (meat thermometer will register 160*F -
70*C), about 45 minutes. Let stand 5 to 10 minutes before slicing.
Makes 4 servings.

Tip: The stuffing can also be used to stuff lean pork chops; cut
pockets in chops with a sharp knife, or have a butcher cut the
pockets for you.


Nutrition information per serving: 243 cal., 25 g pro., 18 g carbo.,
7 g fat, 74 mg chol., 117 mg sodium.

Food exchanges: 1 fruit, 3 lean meat.