Recipe:

Pork Tenderloin with Apple and Rye Stuffing

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Serves 6

Red currant jelly is the unexpected ingredient in the rich pan sauce that accompanies this pork dish. If your rye bread happens to be stale, don't worry. When it's a bit dry, it'll soak up more juices from the pork.

Ingredients

6 tablespoons canola oil
1/2 cup finely chopped yellow onion
1 stalk celery, chopped
1 Granny Smith apple, peeled, cored and chopped
6 pitted prunes, chopped
1/3 cup pecans, finely chopped
3 tablespoons chopped parsley
3/4 teaspoon ground sage
1/4 teaspoon dried thyme
Pinch of ground nutmeg
2 cups 1/3-inch cubes rye bread
Salt and pepper to taste
1 cup all-purpose flour
1 1/2 pounds pork tenderloin, cut crosswise into 12 pieces and pounded thin
1/2 cup dry white wine
2 cups chicken broth
2 tablespoons red currant jelly

Method

Heat 3 tablespoons of the oil in a large skillet over medium heat. Add onions and celery and cook, stirring occasionally, until softened, about 3 minutes. Add apples, prunes, pecans, parsley, sage, thyme, nutmeg, bread and salt and pepper and toss gently to make a stuffing.

Put flour and salt and pepper into a wide, shallow dish and set aside. Spoon 1 to 1 1/2 tablespoons of the stuffing onto the center of each pork slice. Roll the pork around the stuffing, tucking in the ends, and secure with wooden toothpicks. Dredge each piece of stuffed pork in flour, shaking off excess, and transfer to a large plate. Heat remaining 3 tablespoons oil in a large skillet over medium heat. Working in batches, cook pork, turning occasionally, until golden brown all over, about 6 minutes. Transfer to a large plate as done.

Deglaze skillet by adding wine and stirring to scrape browned bits from bottom of skillet. Cook for 1 minute over medium high heat. Stir in broth and jelly and bring mixture to a boil. Continue stirring until jelly is dissolved. Arrange pork in skillet in a single layer, cover and simmer for 15 minutes. Using a slotted spoon, transfer pork to a platter and cover to keep warm. Boil sauce over high heat, stirring constantly, until it thickens. Season with salt and pepper, pour sauce over pork and serve immediately.

Nutrition

Per serving (about 11oz/299g-wt.): 530 calories (230 from fat), 26g total fat, 4g saturated fat, 80mg cholesterol, 600mg sodium, 41g total carbohydrate (4g dietary fiber, 11g sugar), 30g protein

Tags: Family Friendly, American, Dairy Free

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