- Prep Time: 15 minutes
- Cook Time: 45 minutes
- 1–1 pound Oliver’s Natural Pork Tenderloin roast
- 1/2 cup chopped Honeycrisp Apple
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1-1/2 cups Caesar croutons
- 2 tablespoons sliced almonds, toasted
- 1/8 teaspoon pepper
- 6 tablespoons Imagine Chicken Broth
- 2 tablespoons raisins
- 1 celery rib, chopped
- 2 tablespoons chopped onion
In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes.
In a saute pan with the oil, saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth with raisins mixture, croutons, nuts, pepper and the remaining broth.
Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Pound flat to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks.
Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.