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Pork Tenderloin Waldorf Recipe
|Apple jelly||3⁄4 Cup (12 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs) (From Concentrate, Realemona)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Chopped ginger||1 Tablespoon|
|Chopped apple||1 Cup (16 tbs)|
|Bread crumbs||1 Cup (16 tbs) (2 Bread Slices)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped pecans||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2341 Calories from Fat 1008
% Daily Value*
Total Fat 115 g176.2%
Saturated Fat 24.1 g120.6%
Trans Fat 0.3 g
Cholesterol 589.6 mg
Sodium 4448.3 mg185.3%
Total Carbohydrates 124 g41.2%
Dietary Fiber 17.1 g68.4%
Sugars 65.2 g
Protein 201 g401.4%
Vitamin A 6.2% Vitamin C 68.5%
Calcium 22.7% Iron 71.6%
*Based on a 2000 Calorie diet
In small saucepan, combine jelly, ReaLemon® brand, soy sauce, oil and ginger; cook and stir until jelly melts.
Reserving 3 tablespoons jelly mixture, pour remainder over meat.
Cover; refrigerate 4 hours or overnight.
Place meat in shallow baking pan.
Combine apple, crumbs, celery, nuts and reserved jelly mixture.
Spread slits open; fill with apple mixture.
Bake 30 minutes in preheated 375°F oven.
Loosely cover meat; bake 10 minutes longer or until meat thermometer reaches 160°F.