Fennel and peanut-studded applesauce makes an unusual but pleasing filling for these roasted tenderloins. Serve with roasted Brussels sprouts, mashed potatoes and crusty French rolls.

Ingredients

  • 2 pork tenderloins (1 pound each)
  • 1/4 cup apple juice (OR vermouth)
  • 2/3 cup applesauce (chunky)
  • 1/4 cup dry roasted peanuts (finely chopped)
  • 1/4 teaspoon fennel seed (finely crushed)
  • 1/4 teaspoon salt

Directions

  1. 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 roasting pan.
  2. In small bowl stir together apple juice, applesauce, peanuts, fennel, salt and pepper. Spoon mixture into pocket in each tenderloin. Secure stuffed pockets with toothpicks. Roast for 20-27 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time before slicing to serve.
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