Apple-&-Leek-Stuffed Pork Tenderloin
Stuff pork tenderloin with apple and leek to take it from ordinary to elegant. Our easy method of tying the roast together keeps the filling inside while you brown and roast it. We use applejack, brandy made from apple cider, for depth of flavor in the pan sauce, but you can use 1/2 cup cider if you prefer.
Source: EatingWell Magazine, September/October 2009
Gallery
Recipe Summary
Ingredients
Directions
Tips
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Nutrition Facts
Per Serving:
368 calories; protein 24.3g; carbohydrates 27.3g; dietary fiber 1.1g; sugars 21.4g; fat 10.8g; saturated fat 2g; cholesterol 73.7mg; vitamin a iu 398.1IU; vitamin c 6.3mg; folate 14.4mcg; calcium 23.8mg; iron 1.7mg; magnesium 39.6mg; potassium 540.8mg; sodium 560.8mg; thiamin 1.1mg.
Exchanges:
1 vegetable, 1 1/2 fruit, 3 lean meat, 1 fat