Ingredients
1/3 cup apple jelly2 tablespoons lemon juice2 tablespoons soy sauce2 tablespoons vegetable oil1/2 teaspoon ground ginger2 pork tenderloins (about 1/2 pound each)1/2 cup chopped tart apple1/2 cup soft bread crumbs2 tablespoons finely chopped celery2 tablespoons chopped pecans1/2 cup apple juice
Preparation
In a small saucepan, combine the first five ingredients. Cook and stir until the jelly is melted; cover and refrigerate 4-1/2 teaspoons.
Slice each tenderloin lengthwise to within 1/2 in. of the bottom. Place in a large resealable plastic bag. Add remaining jelly mixture. Seal and refrigerate for 4 hours or overnight.
Place meat in a 9-in. square baking dish; discard marinade. In a bowl, combine apple, bread crumbs, celery, pecans and reserved jelly mixture. Spoon apple mixture down the center of tenderloins; secure with toothpicks. Drizzle with apple juice.
Cover and bake at 375° for 30 minutes or until a thermometer reads 160°. Discard toothpicks. Let stand for 10 minutes before slicing.
