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Applesauce-Stuffed Pork Tenderloins

Mood: Sassy

Cost: Cheap

Difficulty: Easy

Rating: XXXX
The Tease
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. Care of This serves 6. You will love the leftovers.

Time to Make Prep 10M Cook 25M .
Wine suggestion: Pour a chilled Chardonnay, or if you prefer a red, a Pinot Noir.

• 2 whole pork tenderloins

• 1/4 Cup apple juice or vermouth

• 2/3 Cup of chunky applesauce

• 1/4 Cup of finely chopped roasted peanuts

• 1/4 Teaspoon finely crushed fennel seed

• 1/8 Teaspoon ground black pepper

• Roasting pan

• Small bowl

• Toothpicks

• Don't forget measuring spoons

Preparation (Do it!)
1. Preheat oven to 455 degrees F.

2. Using a sharp knife, form a "pocket" in each tenderloin by cutting it lengthwise slit down the center of each almost to, but not through, bottom of each tenderloin. Place tenderloins in shallow roasting sauce.

3. In a small bowl, stir together apple juice, applesauce, peanuts, fennel, salt and pepper. Spoon mixture into pocket of each chop. Secure pockets with toothpicks.

4. Roast for 20 minutes; remove from oven.


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