Chestnut-Sage-Stuffed Pork Tenderloins

recipe
Fresh chestnuts are in season from September through February. Store unshelled nuts in a cool, dry place; store shelled nuts in a covered container in the refrigerator.

Yield:

4 servings (serving size: 3 ounces stuffed pork)

Recipe from

Oxmoor House

Nutritional Information

Calories 189
Caloriesfromfat 0.0 %
Fat 4.4 g
Satfat 1.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.9 g
Carbohydrate 11.2 g
Fiber 1.2 g
Cholesterol 74 mg
Iron 1.9 mg
Sodium 232 mg
Calcium 21 mg

Ingredients

2 (1/2-pound) pork tenderloins
1/2 cup whole wheat breadcrumbs
1/3 cup coarsely chopped chestnuts
1/2 teaspoon dried rubbed sage
2 garlic cloves, minced
1 tablespoon thawed orange juice concentrate, undiluted
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon dried rubbed sage
Cooking spray

Preparation

1. Preheat oven to 400°.

2. Trim fat from pork. Cut each tenderloin lengthwise down center, cutting to, but not through, bottom. Place each tenderloin between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch-thick rectangle, using a meat mallet or rolling pin.

3. Combine breadcrumbs and next 3 ingredients; stir well. Spoon one-half of mixture over 1 tenderloin; spread to within 1/2 inch of sides. Roll up tenderloin, jelly roll fashion, starting at narrow end. Tie with heavy string at 2-inch intervals. Repeat procedure with remaining tenderloin and breadcrumb mixture.

4. Combine orange juice concentrate and next 4 ingredients; rub over surface of tenderloins.

5. Place tenderloins on a broiler pan coated with cooking spray. Bake, uncovered, at 400° for 45 minutes. Let stand 10 minutes; slice.

carbo rating: 10

Note:

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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