Name: Apple Stuffed Tenderloin with Cinnamon Raisin Sauce
Ingredients: 1 Pork tenderloin; trimmed of fat, 1-1 1/2 lb; 2 md Oranges; 1 md Apple; cored and diced; 2 tb Finely chopped onion; 2/3 c Fine dry plain bread crumbs; 1 c Unsweetened apple juice; 1 tb Cornstarch; 1/4 ts Ground cinnamon; 1/4 c Raisins

The spiritual beauty of the Father and the Savior seemed to engross my whole mind; and it was the instinctive feeling of my heart, “Thou art; and there is none beside Thee.” I never felt such an entire emptiness of self-love or any regard to any private, selfish interest of my own. It seemed to me that I had entirely done with myself. I felt that the opinions of the world concerning me were nothing, and that I had no more to do with any outward interest of my own than with that of a person whom I never saw. The glory of God seemed to be all, and in all, and to swallow up every wish and desire of my heart.

Sarah Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats			4	Servings

INGREDIENTS

1		Pork tenderloin; trimmed of fat, 1-1 1/2 lb
2	md	Oranges
1	md	Apple; cored and diced
2	tb	Finely chopped onion
2/3	c	Fine dry plain bread crumbs
1	c	Unsweetened apple juice
1	tb	Cornstarch
1/4	ts	Ground cinnamon
1/4	c	Raisins

INSTRUCTIONS

SAUCE
TO MAKE THE STUFFED PORK TENDERLOIN: Preheat the oven to 425-degrees. 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 1/2" from each of the
tapered ends. Set the tenderloin aside.
Finely shred the peel from the oranges and set aside. Then squeeze 3
tablespoons 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 to 30 minutes or until meat thermometer registers 160-degrees.
Let stand about 5 minutes before slicing.
TO MAKE THE SAUCE: In a small saucepan, use wire whisk to stir together 2
tablespoons 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.
Calories: 245, Fat: 4g, % Calories from fat: 16%, Cholesterol: 74.
Recipe by: Healthy Homestyle Cooking
Posted to EAT-LF Digest by Kat <[email protected]> on Feb 6, 1998

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