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Ingredientes
- 1/3 c. minced onion
- 1 x garlic clove chopped
- 1 Tbsp. margarine
- 1 sm tart apple peeled, cored, and finely minced
- 1/4 c. minced pitted prunes
- 1/4 c. dry white wine (or possibly unsweetened apple juice)
- 1 tsp Equal For Recipes (or possibly 3 packets Equal sweetener or possibly 2 tbspns Eequal Spoonful)
- 3/4 tsp dry rosemary leaves
- 3/4 tsp dry thyme leaves
- 1/4 c. cornbread stuffing crumbs Salt to taste Freshly-grnd black pepper to taste
- 1 whl pork tenderloin - (abt 16 ounce)
- 1 x garlic clove chopped
Direcciones
- Saute/fry onion and 1 clove garlic in margarine in medium skillet till tender, about 5 min. Add in apple and prunes; cook 2 to 3 min. Add in wine, Equal and 1/2 tsp. each rosemary and thyme; cook, covered, over medium heat till wine is evaporated, about 5 min. Stir in stuffing crumbs; season to taste with salt and pepper.
- Cut lengthwise slit about 2 inches deep in pork tenderloin. Mix remaining herbs and 1 clove garlic; rub over outside surface of pork. Spoon fruit stuffing into pork and place in baking pan.
- Roast meat, uncovered, in preheated 350 degree oven till no longer pink in center, about 45 min (meat thermometer will register 160 degrees). Let stand 5 - 10 min before slicing.
- This recipe yields 4 servings.
- Tip: The stuffing can also be used to stuff lean pork chops. Cut pockets in chops with a sharp knife, or possibly have a butcher cut the pockets for you.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 175 | |
| Calories from Fat 48 | 27% |
| Total Fat 5.36g | 7% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.53g | |
| Cholesterol 38mg | 13% |
| Sodium 123mg | 5% |
| Potassium 389mg | 11% |
| Total Carbs 16.43g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 8.93g | 6% |
| Protein 13.22g | 21% |
