1/3 cup chopped onion
1 clove garlic, minced
1 tablespoon margarine
1 small tart apple, peeled, cored, finely chopped
1/4 cup chopped pitted prunes
1/4 cup dry white wine or unsweetened apple juice
1 teaspoon Equal? for Recipes or 3 packets Equal? sweetener or 2 tablespoons
Equal? Spoonful?
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 16 ounces)
1 clove garlic, minced
1. Saute onion and 1 clove garlic in margarine in medium skillet until tender, about 5 minutes. Add apple and prunes and cook 2 to 3 minutes. Add wine , Equal?, and 1/2 teaspoon each rosemary and thyme; cook, covered, over medium heat until wine is evaporated, about 5 minutes. Stir in stuffing crumbs; season to taste with salt and pepper.
2. Cut a lengthwise slit, about 2 inches deep, in the pork tenderloin. Mix
remaining herbs and 1 clove garlic; rub over outside surfaces of pork. Spoon
fruit stuffing into pork and place in baking pan.
3. Roast meat, uncovered, in preheated 350 degree F (180 degree C) oven
until no longer pink in the center (meat thermometer will register 160 degrees F - 70 degrees C), about 45 minutes. Let stand
5 to 10 minutes before slicing.
Makes 4 servings.
Tip: 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.
Nutrition information per serving:
243 cal., 25 g pro., 18 g carbo., 7 g fat, 74 mg chol., 117 mg sodium
Food exchanges: 1 fruit, 3 lean meat.