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Apple Stuffed Tenderloin With Cinnamon Raisin Sauce === STUFFED TENDERLOIN === 1 1/2 lbs pork tenderloin, trimmed   of all visible fat 2 medium oranges 1 medium apple, cored, chopped 2 Tbs finely-chopped onions 2/3 cup fine dry plain bread crumbs === SAUCE === 1 cup unsweetened apple juice 1 Tbs cornstarch 1/4 tsp ground cinnamon 1/4 cup raisins Directions 1 To make the stuffed pork tenderloin: Preheat the oven    to 425 degrees. Cut a pocket in the side of the tenderloin by cutting    a lengthwise slit from one side to almost the other side and stopping    about 1/2 inch from each of the tapered ends. Set the tenderloin    aside. 2 Finely shred the peel from the oranges and set aside.    Then squeeze 3 tablespoons of juice from the oranges. In a medium    bowl, combine the orange juice and apples. Set the apple mixture    aside.

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3 Spray an unheated small skillet with no-stick spray.    Add the onions. Cook and stir over medium heat until tender. Then add    the onions and bread crumbs to the apple mixture. Toss until combined. 4 Spoon the bread mixture into the pocket of the    tenderloin. Securely close the pocket with wooden toothpicks. Place    the tenderloin on a rack in a shallow roasting pan. Insert a meat    thermometer into the meat portion only. Bake for 25 to 30 minutes or    until the thermometer registers 160 degrees. Let stand about 5    minutes before slicing. 5 To make the sauce: In a small saucepan, use a wire    whisk to stir together 2 tablespoons of the apple juice and the    cornstarch. Then stir in the remaining apple juice. Cook and stir    over medium heat until boiling. Stir in the reserved orange peel and    cinnamon. Add the raisins and cook for 5 minutes, stirring    occasionally. 6 To serve, slice the tenderloin. Spoon the sauce over    the slices. 7 This recipe yields 4 servings. 8 Nutritional Information Per Serving: Calories 245; Fat

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(grams) 4; Percent Calories from Fat 16%; Cholesterol (milligrams)    74; Fiber (grams) 4.2.