Pork and apples are a perfect pairing.

Serves 10

Apple Stuffing:

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 3 stalks celery, diced
  • 1 medium apple, chopped with skin
  • 1 tablespoon poultry seasoning or Italian seasoning blend
  • 1 16-ounce bag bread cubes for stuffing
  • 2-4 cups low-sodium chicken stock
  • 2-1/2 to 3 pounds pork tenderloin
  1. Thin film the bottom of a pan with olive oil. Saute onion, celery and apple. Add seasoning. Saute until fragrant. Add bread cubes and 2 cups stock. Toss well. (If moister stuffing is desired, add additional stock.) Place in shallow dish and cool before stuffing.
  2. Preheat oven to 400 F for conventional oven or 375 F for convection oven.
  3. Butterfly pork tenderloin. Spread with stuffing and tie. Place on a parchment-lined baking sheet.
  4. Roast pork tenderloin for 30 minutes. Test for doneness. A meat thermometer should read 165 F.
  • Calories 325
  • Calories from fat 55
  • Total fat 6 g
  • Saturated fat 1.3 g
  • Trans fat 0
  • Cholesterol 60 mg
  • Sodium 720 mg
  • Potassium 585 mg
  • Total carbohydrate 39 g
  • Dietary fiber 3 g
  • Sugars 5 g
  • Protein 28 g
  • Phosphorous 275 mg

Exchanges/Choices

  • 2-1/2 starch, 3 lean meat

– from the cookboook, “The Stress Free Diabetes Kitchen,” by Barbara Seelig-Brown

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