APPLE STUFFED TENDERLOIN WITH CINNAMON RAISIN SAUCE
Make and share this Apple Stuffed Tenderloin With Cinnamon Raisin Sauce recipe from Food.com.
Provided by Dancer
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees.
- Cut a pocket in the side of the tenderloin by cutting a lengthwise slit from one side to almost the other side and stopping about 1/2 inch from each of the tapered ends.
- Set the tenderloin aside.
- Finely shred the peel from the oranges and set aside.
- Then squeeze 3 tablespoons of juice from the oranges.
- In a medium bowl, combine the orange juice and apples.
- Set the apple mixture aside.
- Spray an unheated small skillet with no-stick spray.
- Add the onions.
- Cook and stir over medium heat until tender.
- Then add the onions and bread crumbs to the apple mixture.
- Toss until combined.
- Spoon the bread mixture into the pocket of the tenderloin.
- Securely close the pocket with wooden toothpicks.
- Place the tenderloin on a rack in a shallow roasting pan.
- Insert a meat thermometer into the meat portion only.
- Bake for 25 to 30 minutes or until the thermometer registers 160 degrees.
- Let stand about 5 minutes before slicing.
- To make the sauce: In a small saucepan, use a wire whisk to stir together 2 tablespoons of the apple juice and the cornstarch.
- Then stir in the remaining apple juice.
- Cook and stir over medium heat until boiling.
- Stir in the reserved orange peel and cinnamon.
- Add the raisins and cook for 5 minutes, stirring occasionally.
- To serve, slice the tenderloin.
- Spoon the sauce over the slices.
Nutrition Facts : Calories 395.8, Fat 7.2, SaturatedFat 2.3, Cholesterol 110.7, Sodium 225.3, Carbohydrate 43.6, Fiber 4.1, Sugar 23.5, Protein 38.7
APPLE-STUFFED VENISON
Provided by Food Network
Categories main-dish
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Set up a water smoker according to manufacturer's instructions.
- In a large skillet, combine all stuffing ingredients and cook over medium heat for 5 minutes. Remove from heat and let cool to room temperature.
- Stuff venison hind quarter with apple mixture. Roll to cover stuffing. Cover top and bottom of hind quarter with bacon and attach with toothpicks. Cook in a water smoker until desired degree of doneness.
APPLE AND RAISIN PORK CHOPS
Steps:
- Apple preparation:
- Combine 3 apples, 6 ounces of dried raisins, 6 ounces of brown sugar, and let marinate for a few hours.
- Pork chops:
- In a hot pan, slowly grill the pork chops until completely cooked. Melt the unsalted butter, mix in the raisin, apple and sugar mixture, add 6 ounces of demi-glace, and saute until apples are soft.
- Take 3 slices of apple for each serving and dip in water, sprinkle with salt, then coat in corn flour. Deep-fry the apples and place on each plate for garnish.
- Serve with either sauteed fresh spinach or tropical rice and black beans.
APPLE-STUFFED PORK TENDERLOIN
My mother used to make this apple stuffed pork loin. To lighten my mom's recipe up a bit, I reduced the amount of croutons called for and used the fat-free variety. -Sandra Harrison of Viera, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 3 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 336 calories, Fat 7g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 417mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
APPLE AND RAISIN SAUCE
Great filling for turnovers, or a topping for funnel cake or pork!
Provided by John Roberts
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Melt butter in a skillet over low heat. Add apples, and increase the heat to medium-high. Cook for 5 minutes, stirring occasionally. Stir in the white wine, brown sugar, cinnamon, vanilla, and golden raisins. Cook over medium heat until the liquid has reduced and is thick.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 62.7 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 3.4 g, Protein 1.4 g, SaturatedFat 7.4 g, Sodium 99.9 mg, Sugar 51.5 g
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