"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Applesauce-Stuffed (Pork) Tenderloin Recipe

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This recipe for Applesauce-Stuffed (Pork) Tenderloin, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dick Baker - retiree
Added: Wednesday, February 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (1 lb.) pork tenderloin
1/4 c. dry vermouth or apple juice
1/2 c. chunky applesauce
2 T. dry roasted peanuts, chopped fine
1/8 tsp. fennel seed, crushed fine
Salt and Pepper to taste
Toothpicks

Directions:
Directions:
Cut tenderloin lengthwise down the center to about 1/2 inch on each end and close to the bottom without going through, thus forming a pocket. Place tenderloin in a glass baking dish w/ opening of pocket facing up. Pour the vermouth (or apple juice) into pocket & over tenderloin. Cover the dish and marinate the meat for about 1 hour in the refrigerator.

Preheat the oven to 375F. Spray a 15" x10" jelly roll pan or shallow baking pan with nonstick cooking spray. Combine the remaining ingredients in a bowl blending well. Spoon the mixture into the pocket and secure with toothpicks as needed. Place stuffed tenderloin in prepared pan; roast for about 30 minutes. LET STAND 5-10 minutes before slicing.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Preparation: 15 minutes; Marinate: 1 hour; Cook 30 minutes
Personal Notes:
Personal Notes:
Generally pork tenderloins are packed 2 to a package. Depending on the size, you may want to use both tenderloins.

 

 

 

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