4 servings (serving size: 3 ounces stuffed pork)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 4

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

Step 5

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

Step 6

carbo rating: 10

The Complete Step-by-Step Low Carb Cookbook

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