- 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
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.
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 Brussel 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