How to make it

  • Saute onion and 1 clove garlic in margarine in medium skillet until tender, about 5 minutes. Add apple and prunes and cook 2 to 3 minutes. Add wine, Equal, and 1/2 teaspoon each rosemary and thyme; cook, covered, over medium heat until wine is evaporated, about 5 minutes. Stir in stuffing crumbs; season to taste with salt and pepper.
  • Cut a lengthwise slit, about 2 inches deep, in the pork tenderloin. Mix remaining herbs and 1 clove garlic; rub over outside surfaces of pork. Spoon fruit stuffing into pork and place in baking pan.
  • Roast meat, uncovered, in preheated 350oF oven until no longer pink in the center (meat thermometer will register 160oF), about 45 minutes. Let stand 5 to 10 minutes before slicing.
  • Tip: The stuffing can also be used to stuff lean pork chops; cut pockets in chops with a sharp knife, or have a butcher cut the pockets for you.

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    " It was excellent "
    bluewaterandsand ate it and said...
    Oh, this sounds so very good!
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    " It was excellent "
    jenniferbyrdez ate it and said...
    My mouth is watering. Thank you Grizz.
    Was this review helpful? Yes Flag

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