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
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

Equal? sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.

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 350oF oven until no longer pink in the center (meat thermometer will register 160oF), about 45 minutes. Let stand 5 to 10 minutes before slicing.

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.

Yield: Makes 4 servings.

Nutritional Information:
Each serving provides:
Calories 243
Protein 25 g
Total Carbohydrates 18 g
Total Fat 7 g
Cholesterol 74 mg
Sodium 117 mg
Food Exchanges: 1 fruit, 3 lean meat
40% calorie reduction from traditional recipe

B-man :wink: