Fruit-Stuffed Pork Tenderloin

Recipe Ingredients

1/3 cup	20g / 0.7oz	Chopped onion
1		Garlic clove - minced
1 tablespoon	15ml	Margarine
1 tablespoon	15ml	Tart apple - peeled, cored, (small)
		And finely chopped
1/4 cup	36g / 1.3oz	Chopped pitted prunes
1/4 cup	59ml	Dry white wine
		= (or unsweetened apple juice)
1 teaspoon	5ml	Equal For Recipes
		= (or 3 packets Equal sweetener
		Or 2 tbspns Eequal Spoonful)
3/4 teaspoon	3.8ml	Dried rosemary leaves
3/4 teaspoon	3.8ml	Dried thyme leaves
1/4 cup	15g / 0.5oz	Cornbread stuffing crumbs
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Pork tenderloin - (abt 16 oz)
1		Garlic clove - minced

Recipe Instructions

Saute onion and 1 clove garlic in margarine in medium skillet until tender, about 5 minutes. 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 until wine is evaporated, about 5 minutes. Stir in stuffing crumbs; season to taste with salt and pepper.

Cut lengthwise slit about 2 inches deep in pork tenderloin. Mix remaining herbs and 1 clove garlic; rub over outside surface of pork. Spoon fruit stuffing into pork and place in baking pan.

Roast meat, uncovered, in preheated 350 degree oven until no longer pink in center, about 45 minutes (meat thermometer will register 160 degrees). Let stand 5 to 10 minutes before slicing.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Meat, 1 Fruit.

Nutrition Facts: Calories 243; Calories from Fat 26%; Total Fat 7g; Protein 25g; Carbohydrates 18g; Cholesterol 74mg; Sodium 117mg.

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.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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