Ingredients Jump to Instructions ↓

  1. 1/3 cup apple jelly

  2. 2 tablespoons lemon juice

  3. 2 tablespoons soy sauce

  4. 2 tablespoons vegetable oil

  5. 1/2 teaspoon ground ginger

  6. 2 pork tenderloins (about 1/2 pound each )

  7. 1/2 cup chopped tart apple

  8. 1/2 cup soft bread crumbs

  9. 2 tablespoons finely chopped celery

  10. 2 tablespoons chopped pecans

  11. 1/2 cup apple juice

Instructions Jump to Ingredients ↑

  1. In a small saucepan, combine the first five ingredients. Cook and stir until the jelly is melted; cover and refrigerate 4-1/2 teaspoons. Slice each tenderloin lengthwise to within 1/2 in. of the bottom. Place in a large resealable plastic bag. Add remaining jelly mixture. Seal and refrigerate for 4 hours or overnight. Place meat in a 9-in. square baking dish; discard marinade. In a bowl, combine apple, bread crumbs, celery, pecans and reserved jelly mixture. Spoon apple mixture down the center of tenderloins; secure with toothpicks. Drizzle with apple juice. Cover and bake at 375° for 30 minutes or until a meat thermometer reads 160°. Discard toothpicks. Let stand for 10 minutes before slicing. Yield: 2 servings.


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