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Description
Fennel and peanut-studded applesauce makes an unusual but pleasing filling for these roasted tenderloins. Serve with roasted Brussels sprouts, mashed potatoes and crusty French rolls.
Ingredients
US|METRIC
6 SERVINGS
- 2 pork tenderloins (1 pound each)
- 1/4 cup apple juice (OR vermouth)
- 2/3 cup applesauce (chunky)
- 1/4 cup dry roasted peanuts (finely chopped)
- 1/4 tsp. fennel seed (finely crushed)
- 1/4 tsp. salt
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Directions
- Heat oven to 425 degrees 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 20-27 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time before slicing to serve.
NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium210mg9% |
| Potassium740mg21% |
| Protein37g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber<1g3% |
| Sugars5g |
| Vitamin A0% |
| Vitamin C2% |
| Calcium2% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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