2 1-pound pork tenderloins
1/4 cup dry vermouth
1/4 cup apple juice
Vegetable cooking spray
2/3 cup chunky applesauce
1/4 cup finely chopped dry roasted peanuts
1/4 teaspoon salt
1/4 teaspoon finely crushed fennel seed
1/8 teaspoon pepper
Using sharp knife, form a “pocket” in each pork tenderloin by cutting a length-wise slit down center of each almost to, but not through, bottom of each tenderloin. Place in nonmetal baking dish. Pour vermouth in pockets and over tenderloins; cover dish. Marinate about 1 hour.
Heat oven to 375ÂºF. Spray 15 Ã— 10-inch jelly roll pan or shallow baking pan with nonstick cooking spray. In small bowl, combine applesauce, peanuts, salt, fennel seed and pepper; blend well. Spoon mixture into pocket in each tenderloin. Secure stuffed pockets with toothpicks. Place stuffed tenderloins in prepared pan. Roast at 375ÂºF for about 30 minutes. Let stand 5 to 10 minutes before slicing.