Preparation:
Saute onion and 1 clove garlic in margarine in medium skillet until tender, about 5 minutes. Add apple and prunes and cook 2 to 3 minutes. Add wine, equal and 1/2 teaspoon each rosemary and thyme; cook, covered, over medium heat until wine is evaporated, about 5 minutes. Stir in stuffing crumbs; season to taste with salt and pepper.
Cut a lengthwise slit, about 2 inches deep, in the pork tenderloin. Mix remaining herbs and 1 clove garlic; rub over outside surfaces of pork. Spoon fruit stuffing into pork and place in baking pan.
Roast meat, uncovered, in preheated 350 degree oven ntil no longer pink in the center (meat thermometer will register 160 degrees), about 45 minutes. Let stand 5 to 10 minutes before slicing.
TIP The stuffing can also be used to stuff lean pork chops; cut pockets in chops with a sharp knife, or have a butcher cut the pockets for you. |
