Stuffed Pork Tenderloin

The stuffing can also be used to stuff lean pork chops. Cut pockets in chops with a sharp knife, or have a butcher cut the pockets for you.

Ingredients

• 1/3 cup chopped onion
• 1 clove garlic, minced
• 1 tablespoon stick butter or margarine
• 1 small tart apple, peeled, cored, and finely chopped
• 1/4 cup chopped pitted prunes
• 1/4 cup dry white wine or unsweetened apple juice
• 2 tablespoons Equal® Spoonful or 3 packets of Equal sweetener
• 3/4 teaspoon dried rosemary leaves
• 3/4 teaspoon dried thyme leaves
• 1/4 cup cornbread stuffing crumbs
• Salt and pepper to taste
• 1 whole pork tenderloin (about 1 pound)
• 1 clove garlic, minced

Directions

1. Preheat oven to 350°F
2. Cook and stir onion and 1 clove garlic in butter in medium skillet 5 minutes or until tender. Add apple and prunes; cook 2 to 3 minutes. Add wine, Equal®, and ½ teaspoon each rosemary and thyme.
3. Cook, covered, over medium heat about 5 minutes or until wine is evaporated. Stir in stuffing crumbs. Season to taste with salt and pepper.
4. Cut lengthwise slit about 2-inch deep in pork tenderloin. Mix remaining herbs and 1 clove garlic; rub over outside surface of pork. Spoon fruit stuffing into pork. Place in baking pan.
5. Roast meat, uncovered, in oven for about 45 minutes or until meat thermometer registers 160°F and center of pork is no longer pink.
6. Let stand 5 to 10 minutes before serving.

Food Exchanges: 3 lean meat, 1 fruit

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.