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Apple Stuffed Pork Tenderloin with Cinnamon Raisin Sauce Recipe

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This recipe for Apple Stuffed Pork Tenderloin with Cinnamon Raisin Sauce, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Skarbek
Added: Thursday, June 30, 2005


1 pork tenderloin 1-1/12 lbs., excess fat removed.
2 medium oranges
1 medium apple, peeled, cored and chopped
2 Tbsp. finely chopped onion
2/3 C dry, plain bread crumbs
1 cup unsweetened apple juice
1 Tbsp. cornstarch
1/4 tsp. ground cinnamon
1/4 C raisins

Pork Tenderloin
Preheat oven to 425 degrees. Cut a pocket in the side of the tenderloin by cutting a lengthwise slit from one end to the other stopping 1/2 inch from both tapered ends. Set the tenderloin aside.
Finely zest the peel from the oranges, set aside.
Then squeeze 3 Tbsp. juice from the oranges.
In a medium bowl, combine the orange juice and apples. Set aside.
Spray an unheated small fry pan and add the onions. Cook and stir over medium heat until the onions are tender. Add the onions and bread crumbs to the apple mixture and toss well.
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 25 to 30 mins. or until the meat thermometer registers 160 degrees. Let stand 5 mins. before slicing.
In a small saucepan, use a wire whisk to mix together 2 Tbsp. of the apple juice with the cornstarch. Then stir in the remaining apple juice.
Cook and stir over medium heat until boiling.
Stir in the reserved orange zest and the cinnamon. Reduce heat to low and add the raisins.
Cover and cook for 5 minutes, stirring occasionally.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
35-40 mins.




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