Fennel and peanut-studded applesauce makes an unusual but pleasing filling for these roasted tenderloins. Serve with red cabbage slaw, mashed potatoes and crusty French rolls.
2 whole pork tenderloins, about 1 pound each
1/4 cup apple juice or vermouth
2/3 cup chunky applesauce
1/4 cup finely chopped dry roasted peanuts
1/4 teaspoon finely crushed fennel seed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
- Preheat oven to 425°F (220°C).
- 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 minutes; remove from oven and let stand 5 minutes before slicing.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 200 calories Protein 32 grams Fat 5 grams Sodium 170 milligrams Cholesterol 100 milligrams Saturated Fat 2 grams Carbohydrates 4 grams Fiber 0 grams.
Recipe and photograph provided courtesy of National Pork Board.