Pork Tenderloin with Smoked Cheddar and Apple Stuffing

Pork Tenderloin with Smoked Cheddar & Apple Stuffing

Developed for Low-Fat Tuesday by Chef Bradley Koehler of New England Culinary Institute

Serves 6

Ingredients:

· 2 Cups day old bread, cubed

· 2 Tablespoon. olive oil

· 1 red onion, diced small

· 1 stalk celery, diced small

· 2 Vermont Cortland or Macintosh apples, seeded and diced

· 2 cloves garlic

· 3/4 cup Vermont apple cider or Vermont hard cider

· 1 Tablespoon. fresh parsley, chopped

· 1 teaspoon fresh thyme, chopped

· 2 teaspoon fresh sage, chopped

· 6-8 oz. Cabot 50% Light Cheddar or Cabot Smoked Cheddar Cheese

· 6 pork tenderloins, (cleaned 5 to 6 oz. each)

· 2 Tablespoon. olive oil

· salt and pepper, to taste

Preheat oven to 375 degrees Fahrenheit.

In a large, deep sauté pan, heat oil. Sauté onions and celery until soft, about 5 to 8 minutes. Add apples and garlic and cook 2 to 3 minutes. Add cider and bread cubes and cook until moisture evaporates and mixture becomes stuffing-like. Stir in herbs, salt and pepper. Adjust seasoning to taste. Stir in cheese and set aside to cool.

Split pork tenderloins lengthwise leaving one side attached. Open up "butterflied" pork. Place between plastic wrap and pound thin. Place 1/6 of the stuffing on pork. Roll around stuffing and secure with a toothpick. Brush with oil. Place seam side down on a baking sheet and roast in oven for 20 minutes or until cooked to 150 degrees to 165 degrees Fahrenheit internal temperature. Let rest for 5 minutes. Remove toothpick, slice, and serve.

Each serving provides:

Calories 505

Fat 22g

Carbohydrates 28g

Protein 49g

Calcium 311mg