Pork Tenderloin Waldorf Recipe
Pork Tenderloin Waldorf has a fine taste. Pork Tenderloin Waldorf gets its taste from pork mixed with apple jelly and flavored with lemon juice. Pork Tenderloin Waldorf is loved by many people.
Ingredients
| 2 pork tenderloins | ||
| 3/4 cup apple jelly | ||
| 1/4 cup REALEMON® Lemon Juice from | ||
| Concentrate | ||
| Soy sauce | 1/4 Cup (16 tbs) | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Ginger | 1 Tablespoon, finely chopped | |
| Apple | 1 Cup (16 tbs), chopped | |
| Bread crumbs | 1 Cup (16 tbs) | |
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| Pecans | 1/4 Cup (16 tbs), chopped | |
Directions
Partially slice tenderloins lengthwise, being careful not to cut all the way through; arrange in shallow dish.
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.
Refrigerate leftovers.
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.
Refrigerate leftovers.
Chef
