INGREDIENTS

INSTRUCTIONS

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 <scizwiz@lazerlink.com> on Feb 6, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 179
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 17.9mg
Sodium: 147.9mg
Potassium: 267.6mg
Carbohydrates: 30.6g
Fiber: 1.5g
Sugar: 13.4g
Protein: 8.5g