Stuffed Pork Tenderloin

stuffed pork tenderloin


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 Granulated*
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

*May substitute 3 packets Equal sweetener


  • 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 1/2 teaspoon each rosemary and thyme. Cook, covered, over medium heat about 5 minutes or until wine is evaporated. Stir in stuffing crumbs. Season to taste with salt and pepper.
  • 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.
  • 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.
  • 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.

credit: © 2013 Merisant Company. Equal is a registered trade mark of Merisant Company. 


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