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5* Apple-Stuffed Pork Roast (2)

Source of Recipe

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5* Apple-Stuffed Pork Roast (2)

Cooking for 2 Winter 2006
Reviews rate this recipe 5 Stars!
Exchanges
Prep: 20 min. Bake: 50 min.
MAKES: 2 servings

“My husband doesn’t usually like healthy meals, but this pretty entree is one of his favorites,” assures Melissa Holtz of Covington, Kentucky.

Ingredients:
• 1 pork tenderloin (3/4 pound)
• Dash salt
• Dash pepper
• 1/2 cup chopped peeled tart apple
• 1/4 cup soft bread crumbs
• 2 tablespoons chopped celery
• 1 tablespoon chopped green onion
• 1 tablespoon raisins
• 1 tablespoon chopped walnuts
• Dash ground nutmeg
• 2 tablespoons unsweetened apple juice, divided

• SAUCE:
• 2 teaspoons cornstarch
• 1/8 teaspoon ground cinnamon
• 1/2 cup unsweetened apple juice

Directions:
1. Cut a lengthwise slit down center of tenderloin to within 1/2 in. of bottom; open so meat lies flat. Cover with plastic wrap; flatten to 1/2-in. thickness. Remove wrap; sprinkle meat with salt and pepper.

2. In a small bowl, combine the apple, bread crumbs, celery, onion, raisins, walnuts and nutmeg. Sprinkle with 1 tablespoon apple juice; toss to coat. Spoon over pork. Roll up jelly-roll style, starting at a long side; tie with kitchen string and secure ends with toothpicks.

3. Place on a rack in a shallow roasting pan coated with cooking spray. Drizzle with 1-1/2 teaspoons apple juice. Bake, uncovered, at 375° for 30 minutes. Brush with remaining apple juice. Bake 20-25 minutes longer or until meat juices run clear and a meat thermometer reads 160°. Let stand for 5 minutes before slicing.

4. Meanwhile, in a small saucepan, combine cornstarch and cinnamon. Gradually whisk in apple juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork.

1 serving equals 314 calories, 8 g fat (2 g saturated fat), 95 mg cholesterol, 181 mg sodium, 23 g carbohydrate, 1 g fiber, 36 g protein. ++++ Exchanges: 5 lean meat, 1 starch, 1 fat, 1/2 fruit.