“My husband doesn’t usually like healthy meals, but this pretty entree is one of his favorites,” assures Melissa Holtz of Covington, Kentucky.


INGREDIENTS


* 1 pork tenderloin (3/4 pound)
* Dash salt
* Dash pepper
* 1/2 cup chopped peeled tart apple
* 1/4 cup soft bread crumbs
* 2 tablespoons chopped celery
* 1 tablespoon chopped green onion
* 1 tablespoon raisins
* 1 tablespoon chopped walnuts
* Dash ground nutmeg
* 2 tablespoons unsweetened apple juice, divided
* SAUCE:
* 2 teaspoons cornstarch
* 1/8 teaspoon ground cinnamon
* 1/2 cup unsweetened apple juice


SERVINGS 2
CATEGORY Lower Fat
METHOD Baked
PREP 20 min.
COOK 50 min.
TOTAL 70 min.


DIRECTIONS



Cut a lengthwise slit down center of tenderloin to within 1/2 in. of bottom; open so meat lies flat. Cover with plastic wrap; flatten to 1/2-in. thickness. Remove wrap; sprinkle meat with salt and pepper.
In a small bowl, combine the apple, bread crumbs, celery, onion, raisins, walnuts and nutmeg. Sprinkle with 1 tablespoon apple juice; toss to coat. Spoon over pork. Roll up jelly-roll style, starting at a long side; tie with kitchen string and secure ends with toothpicks.
Place on a rack in a shallow roasting pan coated with nonstick cooking spray. Brush with 1-1/2 teaspoons apple juice. Bake, uncovered, at 375° for 30 minutes. Brush with remaining apple juice. Bake 20-25 minutes longer or until meat juices run clear and a meat thermometer reads 160°. Let stand for 5 minutes before slicing.
Meanwhile, in a small saucepan, combine cornstarch and cinnamon. Gradually whisk in apple juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork. Yield: 2 servings.




NUTRITIONAL INFO



Nutritional Analysis: 1 serving equals 314 calories, 8 g fat (2 g saturated fat), 95 mg cholesterol, 181 mg sodium, 23 g carbohydrate, 1 g fiber, 36 g protein. Diabetic Exchanges: 5 very lean meat, 1 starch, 1 fat, 1/2 fruit.