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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

/

Dec 18th, 2014

Pork

Applesauce-Stuffed Tenderloin

Applesauce-Stuffed Tenderloin: Main Image

Quick Facts

Servings: 6
Prep Time: 10 min.
Cook Time: 20 min.
Total: 30 min.
Fennel and peanut-studded applesauce makes an unusual but pleasing filling for these roasted tenderloins.

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 tsp fennel seed, finely crushed
  • 1/4 tsp salt

Directions

  • Heat oven to 425° F. Using a sharp knife, form a "pocket" in each tenderloin by cutting a lengthwise slit down center of each almost to, but not through, bottom of each tenderloin. Place tenderloins in shallow roasting pan. In 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 minutes until internal temperature on a thermometer reads 160° F and let stand 5 minutes before slicing to serve.
Recipe courtesy of the National Pork Board

Serving Suggestion: Serve with roasted Brussel sprouts, mashed potatoes, and crusty French rolls.

Nutrition Facts

Calories 234
  Calories from Fat 72 (31%)
(13%)Total Fat 8g
(11%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
(33%)Cholesterol 98mg
(7%)Sodium 174mg
(18%)Potassium 628mg
Total Carbohydrate 6g
(3%)Dietary Fiber 1g
Sugars 0g
Sugar Alcohols 0g
(66%)Protein 33g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2019 Healthnotes, Inc. All rights reserved. www.healthnotes.com

Read our healthy recipe definitions.

Learn more about Healthnotes, the company.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2019.

2 Responses to Pork Tenderloin with Pineapple Cucumber Salsa

  1. ninnnett 07/02/2015 at 11:31 pm

    and where is the recipe of the pork tenderloin pineapple cucumber salsa?

    • Customer Care 08/02/2015 at 3:33 pm

      Hi, Ninnnett. The salsa that goes with the tenderloins is the second recipe listed in the article. I have consolidated that portion of the recipe for you here:

      Pineapple & Cucumber Salsa

      1 20 oz can pineapple tidbits, drained
      1 small cucumber, peeled, seeded and diced
      2 Tbs rice vinegar
      2 Tbs olive oil
      1/8 tsp cayenne pepper
      1 jalapeño pepper, diced and seeded (use gloves when handling pepper)
      1 Tbs black pepper, coarsely ground
      4 Tbs cilantro, finely chopped

      Directions

      In medium bowl, stir together pineapple tidbits, cucumber, rice vinegar, olive oil, cayenne pepper, jalapeño pepper (use rubber gloves when handling pepper), black pepper, and cilantro. Cover and let rest at room temperature for an hour to let flavors blend. Refrigerate for longer storage; bring to room temperature before serving. Makes 3 cups.

      Hope this helps! ~Zachary

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