Reduced calorie fruit-stuffed pork tenderloin.
Fruit-Stuffed Pork
Tenderloin
- 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®.
Click
for more information on the artificial sweetner Aspartame.
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