Applesauce-Stuffed Tenderloin


Fennel and peanut-studded applesauce makes an unusual but pleasing filling for these roasted tenderloins. Serve with red cabbage slaw, mashed potatoes and crusty French rolls. Applesauce-Stuffed Tenderloin 2 whole pork tenderloins, about 1 pound each 1/4 cup apple juice or vermouth 2/3 cup chunky applesauce 1/4 cup finely chopped dry roasted peanuts 1/4 teaspoon finely crushed fennel seed 1/4 teaspoon salt 1/8 teaspoon ground black pepper


Heat Oven To 425 Degrees F. Using A Sharp Knife, Form A “pocket” In Each Tenderloin By Cutting A Lengthwise Slit Down Center Of Each Almost To, But Not Through, Bottom Of Each Tenderloin. Place Tenderloins In Shallow Roa

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