Vermouth And Apple Stuffed Tenderloin
|Pork tenderloins||2 , trimmed|
|Dry vermouth/Apple juice||1⁄4 Cup (4 tbs)|
|Nonstick cooking spray/Apple juice||1|
|Chunky applesauce||3⁄4 Cup (12 tbs)|
|Chopped dry roasted peanuts||1⁄4 Cup (4 tbs)|
|Finely crushed fennel seed||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
Using sharp knife, form a pocket in each pork tenderloin by cutting a lengthwise slit down center of each almost to, but not through, bottom of each tenderloin.
Place in nonmetal baking dish.
Pour vermouth in pockets and over tenderloins; cover dish.
Marinate about 1 hour at room temperature.
Heat oven to 375CF.
Spray 15 X 10-inch jelly-roll pan or shallow baking pan with nonstick cooking spray.
In small bowl, combine applesauce, peanuts, salt, fennel seed and pepper; blend well.
Spoon mixture into pocket in each tenderloin.
Secure stuffed pockets with wooden toothpicks.
Place stuffed tenderloins in prepared pan.
Roast at 375°F for about 30 minutes or until meat thermometer registers 155°F.
Let stand 5 to 10 minutes.
Remove toothpicks and slice.
Garnish as desired.