- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2010
Ingredients
Stuffing:
Method
Stuffing: In skillet, melt butter over medium-low heat; fry onions, stirring occasionally, until deep golden, about 20 minutes.Stir in currants, vinegar, salt and pepper; cook for 5 minutes. Remove from heat. Stir in bread crumbs, pine nuts, parsley, and orange rind and juice; set aside.
Starting at thick end of each tenderloin, insert handle of wooden spoon lengthwise through centre, almost but not all the way through, to make pockets. Fill with stuffing, using handle to gently push stuffing evenly into pockets. Refrigerate for 30 minutes or for up to 24 hours. Place on greased baking sheet.
In small bowl, combine mustard, honey, oil, salt and pepper; brush over pork. Roast in 400°F (200°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 40 minutes. Transfer to cutting board; tent with foil and let stand for 10 minutes before carving.
Nutritional facts Per each of 6 servings: about
- Sodium 363 mg
- Protein 30 g
- Calories 298.0
- Total fat 13 g
- Cholesterol 73 mg
- Saturated fat 4 g
- Total carbohydrate 15 g
%RDI
- Iron 18.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 5.0
- Vitamin C 22.0
