Cooks Recipes | Diabetic Recipes | Fruit-Stuffed Pork Tenderloin Recipe

Fruit-Stuffed Pork Tenderloin (Diabetic)

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® Spoonful™ 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

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.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.