* 2 Servings
* Prep: 20 min. Bake: 50 min.
Ingredients
* 1 pork tenderloin (3/4 pound)
* Dash salt
* Dash pepper
* 1/2 cup chopped bald acerb apple
* 1/4 cup bendable aliment crumbs
* 2 tablespoons chopped celery
* 1 tablespoon chopped blooming onion
* 1 tablespoon raisins
* 1 tablespoon chopped walnuts
* Dash arena nutmeg
* 2 tablespoons absinthian angel juice, divided
*
SAUCE:
* 2 teaspoons cornstarch
* 1/8 teaspoon arena cinnamon
* 1/2 cup absinthian angel juice
Directions
* Cut a lengthwise aperture bottomward centermost of tenderloin to aural 1/2 in. of bottom; accessible so meat lies flat. Cover with artificial wrap; abrade to 1/2-in. thickness. Remove wrap; baptize meat with alkali and pepper.
* In a baby bowl, amalgamate the apple, aliment crumbs, celery, onion, raisins, walnuts and nutmeg. Baptize with 1 tablespoon angel juice; bung to coat. Spoon over pork. Roll up jelly-roll style, starting at a continued side; tie with kitchen cord and defended ends with toothpicks.
* Place on a arbor in a bank baking pan coated with affable spray. Brush with 1-1/2 teaspoons angel juice. Bake, uncovered, at 375° for 30 minutes. Brush with actual angel juice. Bake 20-25 account best or until meat juices run bright and a meat thermometer reads 160°. Let angle for 5 account afore slicing.
* Meanwhile, in a baby saucepan, amalgamate cornstarch and cinnamon. Gradually barrel in angel abstract until smooth. Bring to a boil; baker and activity for 1-2 account or until thickened. Serve with pork. Yield: 2 servings.
