Fennel and peanut-studded applesauce makes an unusual but pleasing filling for these roasted tenderloins. Serve with roasted Brussel sprouts, mashed potatoes and crusty French rolls.
- 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
- Heat oven to 425 degrees 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 20-27 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time before slicing to serve.