• 2 pork tenderloins, 1 pound each
  • 1/4 cup apple juice, OR vermouth
  • 2/3 cup chunky applesauce
  • 1/4 cup dry roasted peanuts, finely chopped
  • 1/4 teaspoon fennel seed, finely crushed
  • 1/4 teaspoon salt
Heat oven to 425 degrees F. Using a sharp knife, form a “pocket” in each tenderloin by cutting a lengthwise slit down center of each almost to, but not through, bottom of each tenderloin. Place tenderloins in shallow roasting pan.
In small bowl stir together apple juice, applesauce, peanuts, fennel, salt and pepper. Spoon mixture into pocket in each tenderloin. Secure stuffed pockets with toothpicks. Roast for 20-27 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time before slicing to serve.

Serves 6.

Wine suggestion: Pour a chilled Chardonnay, or if you prefer a red, a Pinot Noir.

Fennel and peanut-studded applesauce makes an unusual but pleasing filling for these roasted tenderloins. Serve with roasted Brussels sprouts, mashed potatoes and crusty French rolls.

Calories: 200 calories

Protein: 32 grams

Fat: 5 grams

Sodium: 170 milligrams

Cholesterol: 100 milligrams

Saturated Fat: 2 grams

Carbohydrates: 4 grams

Fiber: 0 grams