AllenOK
Executive Chef
It's Fall, and apples are in season. This ought to be a perfect match!
Apple Stuffed Pork Tenderloin with Cinnamon Raisin Sauce
Yield: 4 Servings
1 pork tenderloin; trimmed of fat, 1 - 1 ½#
2 oranges
1 apple; cored and diced
2 T finely chopped onion
2/3 c*fine dry plain bread crumbs
For the Sauce:*
1 c*unsweetened apple juice
1 T cornstarch
¼ t ground cinnamon
¼ c raisins
To make the stuffed pork tenderloin, preheat the oven to 425°F. Cut a pocket in the side of the tenderloin by cutting a lengthwise slit from one side to almost the other side and stopping about ½” from each of the tapered ends. Set the tenderloin aside. Finely shred the peel from the oranges and set aside. Then squeeze 3 T of juice from the oranges. In a medium bowl, combine the orange juice and apples. Set the apple mixture aside. Spray an unheated small skillet with no-stick spray. Add the onions. Cook and stir over medium heat until tender. Then add the onions and bread crumbs to the apple mixture. Toss until combined. Spoon the bread mixture into the pocket of the tenderloin. Securely close the pocket with wooden toothpicks. Place the tenderloin on a rack in a
shallow roasting pan. Insert a meat thermometer into the meat portion only. Bake for 25 - 30 minutes or until meat thermometer registers 160°F. Let stand about 5 minutes before slicing.
To make the sauce, in a small saucepan, use wire whisk to stir together 2 T of the apple juice and cornstarch. Then stir in the remaining apple juice. Cook and stir over medium heat until boiling. Stir in the reserved orange peel and cinnamon. Add the raisins and cook for 5 minutes, stirring occasionally. To serve, slice the tenderloin. Spoon the sauce over slices.
Apple Stuffed Pork Tenderloin with Cinnamon Raisin Sauce
Yield: 4 Servings
1 pork tenderloin; trimmed of fat, 1 - 1 ½#
2 oranges
1 apple; cored and diced
2 T finely chopped onion
2/3 c*fine dry plain bread crumbs
For the Sauce:*
1 c*unsweetened apple juice
1 T cornstarch
¼ t ground cinnamon
¼ c raisins
To make the stuffed pork tenderloin, preheat the oven to 425°F. Cut a pocket in the side of the tenderloin by cutting a lengthwise slit from one side to almost the other side and stopping about ½” from each of the tapered ends. Set the tenderloin aside. Finely shred the peel from the oranges and set aside. Then squeeze 3 T of juice from the oranges. In a medium bowl, combine the orange juice and apples. Set the apple mixture aside. Spray an unheated small skillet with no-stick spray. Add the onions. Cook and stir over medium heat until tender. Then add the onions and bread crumbs to the apple mixture. Toss until combined. Spoon the bread mixture into the pocket of the tenderloin. Securely close the pocket with wooden toothpicks. Place the tenderloin on a rack in a
shallow roasting pan. Insert a meat thermometer into the meat portion only. Bake for 25 - 30 minutes or until meat thermometer registers 160°F. Let stand about 5 minutes before slicing.
To make the sauce, in a small saucepan, use wire whisk to stir together 2 T of the apple juice and cornstarch. Then stir in the remaining apple juice. Cook and stir over medium heat until boiling. Stir in the reserved orange peel and cinnamon. Add the raisins and cook for 5 minutes, stirring occasionally. To serve, slice the tenderloin. Spoon the sauce over slices.
