APPLESAUCE STUFFED PORK TENDERLOIN RECIPES

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APPLE-STUFFED PORK TENDERLOIN RECIPE: HOW TO MAKE IT



Apple-Stuffed Pork Tenderloin Recipe: How to Make It image

My mother used to make this apple stuffed pork loin. To lighten my mom's recipe up a bit, I reduced the amount of croutons called for and used the fat-free variety. —Sandra Harrison of Viera, Florida

Provided by Taste of Home

Categories     Dinner

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 3 servings.

Number Of Ingredients 10

6 tablespoons reduced-sodium chicken broth, divided
2 tablespoons raisins
1/2 cup chopped apple
1 celery rib, chopped
2 tablespoons chopped onion
1 garlic clove, minced
1-1/2 cups fat-free Caesar croutons
2 tablespoons sliced almonds, toasted
1/8 teaspoon pepper
1 pork tenderloin (1 pound)

Steps:

  • In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 336 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 417mg sodium, CarbohydrateContent 27g carbohydrate (11g sugars, FiberContent 2g fiber), ProteinContent 35g protein. Diabetic Exchanges 4 lean meat

ROAST PORK LOIN WITH APPLESAUCE RECIPE | FOOD NET…



Roast Pork Loin with Applesauce Recipe | Food Net… image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 6 to 8 main course servings

Number Of Ingredients 17

2 tablespoons vegetable oil, such as soy, corn, or peanut
One 3-pound boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, sliced
1 carrot, sliced
1 stalk celery, sliced
3 cloves garlic, smashed
3 sprigs fresh sage
3 sprigs fresh thyme
1/2 cup dry white wine
1 cup chicken broth, homemade or low-sodium canned
1 to 2 tablespoons whole grain mustard
1 to 2 tablespoons unsalted butter, diced and chilled
About 4 cups applesauce, recipe follows
2 1/2 pounds tart red skinned apples, such as McIntosh
3 tablespoons sugar
1 tablespoon freshly squeezed lemon juice

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large ovenproof skillet heat the vegetable oil over medium-high heat. Season the pork loin all over generously with salt and pepper. Lay the loin, fat side down in the skillet, and cook until golden brown, about 2 minutes. Use tongs to turn the meat, and continue to brown it on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
  • Add the onion, carrot, celery, garlic, and herb sprigs to the skillet. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Remove the skillet from the heat and add the wine. Return the skillet to a high heat and scrape the bottom with a wooden spoon to loosen up any browned bits. Boil the wine until it is reduced by about half. Add the broth and bring to a boil.
  • Return the loin and any collected juices to the skillet. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers between 145 to 150 degrees F., about 40 minutes. (See Cooks Note.)
  • Transfer the pork to a plate, and cover it loosely with foil. Set it aside in a warm spot while you make a sauce.
  • Strain the cooking liquid through a fine mesh strainer into a small saucepan; press down on the vegetables with a wooden spoon to extract as much liquid as possible. Discard the solids. Boil the liquid over high heat until reduced by about a third. Reduce the heat to medium-low, whisk in the mustard, and then the bits of butter to enrich the sauce. Season with salt and pepper to taste. Keep warm but do not boil.
  • Remove the strings from the roast and then slice the loin. Add any collected juices to the sauce. Arrange the meat on a warm platter and season with salt and pepper. Pour the sauce over the meat. Serve with the applesauce on the side.
  • Remove the apple's stems. Coarsely chop the apples with their skin and seeds. Combine the apples, sugar, and lemon juice with 3 tablespoons of water in a large saucepan. Bring the mixture to a boil over high heat. Cover, and lower the heat to maintain a gentle simmer. Cook until the apples are completely soft, about 20 minutes.
  • Remove the lid and continue to cook (stir frequently to prevent scorching) until most of the liquid has evaporated, about 10 minutes more. Remove from the heat and cool slightly. Pass the apple mixture through a food mill; discard the peels and seeds. Serve warm or at room temperature. Refrigerate if not using immediately.

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ROAST PORK LOIN WITH APPLESAUCE RECIPE | FOOD NET…
From foodnetwork.com
Reviews 4.9
Total Time 1 hours 50 minutes
Category main-dish
  • Remove the lid and continue to cook (stir frequently to prevent scorching) until most of the liquid has evaporated, about 10 minutes more. Remove from the heat and cool slightly. Pass the apple mixture through a food mill; discard the peels and seeds. Serve warm or at room temperature. Refrigerate if not using immediately.
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