Ingredients
2 pork tenderloins, 1 pound each
1/4 cup apple juice or vermouth
2/3 cup chunky applesauce
1/4 cup dry roasted peanuts, finely chopped
1/4 teaspoon fennel seed, finely crushed
1/4 teaspoon salt
Instructions
Heat oven to 425 degrees. Using a sharp knife, form a “pocket” in each tenderloin by cutting a lengthwise slit down the center of each almost to, but not through, the bottom of each tenderloin. Place tenderloins in a shallow roasting pan.
In a small bowl, stir together apple juice, applesauce, peanuts, fennel, salt and pepper. Spoon mixture into pocket in each tenderloin. Secure stuffed pockets with toothpicks. Roast for 20-27 minutes until internal temperature on a thermometer reads 145 degrees, followed by a three-minute rest time before slicing to serve.
Recipe and photo courtesy of the Wisconsin Pork Association. We featured this recipe in the December/January 2014-15 issue of Wisconsin Farm Bureau Federation’s Rural Route.
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