Apple Stuffed Pork Tenderloin

The Junior League of Greensboro, North Carolina

Out of Our League

2 1-pound whole pork tenderloins

1 cup apple juice

4 slices of bacon, halved

Salt and pepper to taste

Cut each tenderloin lengthwise. NOT QUITE THROUGH; flatten out. Sprinkle generously with salt and pepper. Prepare stuffing.

Apple stuffing:

1/3 cup apple juice

1 tablespoon butter

1 teaspoon sage

3/4 cup tart apples, chopped and unpared

1/2 cup onion, chopped

3/4 cup packaged herb-seasoned stuffing

Heat apple juice with butter and sage. Stir in remaining ingredients. Spread stuffing over one flattened loin; top with second one; skewer shut. Place all stuffed loins in a shallow baking pan. Pour the 1 cup apple juice over meat and lay bacon strips on top. Roast uncovered at 350° for 1-1/2 hours or until well done (no pink). Remove skewers. Make gravy from pan drippings.

Yield: 6-8 servings

Notes: