Pork Tenderloins With Pineapple Stuffing Recipe
If you are on Low Fat diet then try out this yummy Pork Tenderloins With Pineapple Stuffing recipe. This Pork Tenderloins With Pineapple Stuffing is so tasty that I cannot resist serving it as a Main Dish often. Most nutritionist swear by this recipe of Pork Tenderloins With Pineapple Stuffing when it comes to making something Low Fat. Pork is the main ingredient in this Pork Tenderloins With Pineapple Stuffing. I am sure both of us will be in agreement that this Pork Tenderloins With Pineapple Stuffing is truly scrumptious.
Ingredients
3 pork tenderloins, 1 pound each
PINEAPPLE STUFFING
6 slices cracked wheat or multigrain bread
1/2 cup crushed pineapple in juice, drained
1/2 cup chopped water chestnuts
1/2 cup finely chopped onion
1/2 cup finely chopped celery
3/4 teaspoon dried sage
1/2 teaspoon poultry seasoning
2 egg whites, lightly beaten
BASTING SAUCE
3 tablespoons unsweetened pineapple juice
3 tablespoons brown sugar
1 tablespoon spicy mustard
Directions
1. To make the stuffing, tear 4 of the 6 slices of bread into pieces. Place the pieces in a food processor or blender, and process into coarse crumbs. Measure the crumbs. There should be 2 cups. (Adjust the amount if necessary.) Cut the remaining bread into 1/2-inch cubes, and measure the cubes. There should be 2 cups. (Adjust the amount if necessary.)
2. Place the bread crumbs and cubes in a medium-sized bowl, and add the crushed pineapple, water chestnuts, onion, celery, and seasonings. Toss to mix well. Add the egg whites, and toss to mix well. Set aside.
3. Combine all of the basting sauce ingredients in a small bowl, and stir to mix well. Set aside.
4. Trim the tenderloins of any visible fat and membranes. Rinse with cool water, and pat dry with paper towels. Split each of the tenderloins lengthwise, cutting not quite all the way through, so that each tenderloin can be spread open like a book. Spread 1/3 of the stuffing mixture over half of each tenderloin, extending the stuffing all the way to the outer edges of the meat. Fold the facing half of each tenderloin over the stuffing-spread half, and use a heavy string to tie the meat together at 2 1/2-inch intervals.
5. Coat a 13-x-16-inch roasting pan with nonstick cooking spray, and lay the tenderloins in the pan, spacing them about 2 inches apart. Bake at 350 °F for about 50 minutes, or until the meat is no longer pink inside, occasionally basting with the prepared sauce.
6. Remove the pan from the oven, cover loosely with aluminum foil, and let sit for 5 to 10 minutes before slicing 1/2 inch thick.
2. Place the bread crumbs and cubes in a medium-sized bowl, and add the crushed pineapple, water chestnuts, onion, celery, and seasonings. Toss to mix well. Add the egg whites, and toss to mix well. Set aside.
3. Combine all of the basting sauce ingredients in a small bowl, and stir to mix well. Set aside.
4. Trim the tenderloins of any visible fat and membranes. Rinse with cool water, and pat dry with paper towels. Split each of the tenderloins lengthwise, cutting not quite all the way through, so that each tenderloin can be spread open like a book. Spread 1/3 of the stuffing mixture over half of each tenderloin, extending the stuffing all the way to the outer edges of the meat. Fold the facing half of each tenderloin over the stuffing-spread half, and use a heavy string to tie the meat together at 2 1/2-inch intervals.
5. Coat a 13-x-16-inch roasting pan with nonstick cooking spray, and lay the tenderloins in the pan, spacing them about 2 inches apart. Bake at 350 °F for about 50 minutes, or until the meat is no longer pink inside, occasionally basting with the prepared sauce.
6. Remove the pan from the oven, cover loosely with aluminum foil, and let sit for 5 to 10 minutes before slicing 1/2 inch thick.
