Apple and Raisin Stuffed Pork Roast A juicy pork roast with a sweet apple and raisin stuffing and crispy dijon mustard crust. Ingredients: For chicken:   2 lb. pork tenderloin   2 apples, cored and diced   3/4 cup raisins or craisins   2 cups cornbread, cubed   2 cloves garlic, minced   1 cup onion, diced   ½ cup chicken broth   salt and pepper, to taste   1 tsp. thyme   ½ cup dijon mustard   1 cup unseasoned bread crumbs   ¼ cup oil, for frying Instructions: Combine all ingredients, excluding pork tenderloin and oil. The tricky part is slicing the tenderloin for stuffing. Keeping in mind that the stuffing will be rolled into the tenderloin, begin the unrolling of the tenderloin by slicing along the length of the tenderloin. The slice should leave the tenderloin about ½-inch thick. When the tenderloin has been "unrolled" season with salt and pepper before adding the stuffing near one edge. Spread the stuffing over the tenderloin from one edge. The stuffing should not be spread all the way across the tenderloin so that an edge is maintained. Reroll the tenderloin, beginning with the edge of the tenderloin with the stuffing. Use either toothpicks or string to secure the rolled tenderloin. Coat the rolled tenderloin with dijon mustard. Roll the tenderloin in the bread crumbs to coat. Heat oil in a large pan. Place tenderloin in pan and cook on each side to seal the tenderloin. Place in baking dish and cover with foil. Bake at 350° for 30 minutes. Enjoy! Serves: 6-8 Return to Beef and Pork Entrees Index
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