Apple-Stuffed Pork Roast

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Serving size: 4

  • 1 small apple, chopped
  • 1/2 cup soft bread crumbs
  • 1/4 cup chopped celery
  • 2 tablespoons raisins
  • 2 tablespoons chopped walnuts
  • 2 tablespoons sliced green onions
  • Dash ground nutmeg
  • 2 tablespoons apple juice or apple cider
  • 3/4 pound pork tenderloin, trimmed of fat
  • 1/2 cup apple juice or apple cider
  • 1 1/2 teaspoon cornstarch
  • 1⁄8 teaspoon ground cinnamon

For stuffing, stir together the chopped apple, bread crumbs, celery, raisins, walnuts, green onions and nutmeg. Stir in 1 tbsp. of apple juice or apple cider. Butterfly the pork tenderloin.

Cover meat with clear plastic wrap. Pound with a meat mallet to 1⁄2-inch thickness. Spread stuffing over meat. Roll up meat starting from one of the short sides. Tie with string to secure. Brush with some of the remaining 1 tbsp. apple juice. Place meat on a rack in a shallow roasting pan. Roast, uncovered, in a 350 F oven for 1 to 11⁄4 hours or until meat is no longer pink, brushing with the remainder of the 1 tbsp. apple juice after 30 minutes.

Meanwhile, in a small saucepan stir together the 1⁄2 cup apple juice or apple cider, cornstarch and cinnamon. Cook and stir until thickened. Once bubbles start to form, cook and stir for 2 minutes more. Serve with roast.

Nutritional information per serving: 199 calories, 6g fat, 59mg cholesterol, 80mg sodium