Stuffed Pork Tenderloin

Makes 4 servings.


⅓ cup chopped onion
1 clove garlic, minced
1 tablespoon stick butter or margarine
1 small tart apple, peeled, cored, and finely chopped
¼ cup chopped pitted prunes
¼ cup dry white wine or unsweetened apple juice
2 tablespoons Equal® Spoonful*
¾ teaspoon dried rosemary leaves
¾ teaspoon dried thyme leaves
¼ cup cornbread stuffing crumbs
Salt and pepper to taste
1 whole pork tenderloin (about 1 pound)
1 clove garlic, minced

*May substitute 3 packets Equal sweetener.


1. 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.
2. Cook, covered, over medium heat about 5 minutes or until wine is evaporated. Stir in stuffing crumbs. Season to taste with salt and pepper.
3. 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.
4. Roast meat, uncovered, in preheated 350°F oven about 45 minutes or meat thermometer registers 160°F and center of pork is no longer pink. Let stand 5 to 10 minutes before slicing.

Nutritional Info (per serving):

Calories 243
Protein 25g
Carbohydrate 18g
Fat 7g
Cholesterol 74mg
Sodium 117mg

Food Exchanges: 3 lean meat, 1 fruit

Additional comments:

Note: 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.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®. provides many fine recipes for diabetic diets. Since its online debut in 1999, has become one of the more popular and largest cooking and recipe sites on the Internet.

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