• 6servings
  • 200calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsSelenium, Copper, Natrium, Silicon, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 whole pork tenderloins, about 1 pound each 1/4 cup apple juice or vermouth

  2. 2/3 cup chunky applesauce

  3. 1/4 cup finely chopped dry roasted peanuts

  4. 1/4 teaspoon finely crushed fennel seed

  5. 1/4 teaspoon salt

  6. 1/8 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F (220°C).

  2. 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.

  3. 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.

  4. Roast for 20 minutes; remove from oven and let stand 5 minutes before slicing.


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