Penn Herb Wellness Guide
Applesauce-Stuffed Tenderloin
Fennel and peanut-studded applesauce makes an unusual but pleasing filling for these roasted tenderloins.
Ingredients
- 2 pork tenderloins, 1 pound each
- 1/4 cup apple juice, or vermouth
- 2/3 cup chunky applesauce
- 1/4 cup dry roasted peanuts, finely chopped
- 1/4 tsp fennel seed, finely crushed
- 1/4 tsp salt
Directions
- Heat oven to 425 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. 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 minutes until internal temperature on a thermometer reads 160 F and let stand 5 minutes before slicing to serve.
Recipe courtesy of the National Pork Board
Serving Suggestion: Serve with roasted Brussel sprouts, mashed potatoes, and crusty French rolls.
Nutrition Facts
Calories 234
Calories from Fat 72 (31%)
(13%)Total Fat 8g
(11%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
(33%)Cholesterol 98mg
(7%)Sodium 174mg
(18%)Potassium 628mg
Total Carbohydrate 6g
(3%)Dietary Fiber 1g
Sugars 0g
Sugar Alcohols 0g
(66%)Protein 33g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.