Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  chopped onion
  1              clove  garlic -- minced
  1         tablespoon  margarine
  1              small  tart apple -- peeled, cored and
                        -- finely chopped
     1/4           cup  chopped pitted prunes
     1/4           cup  dry white wine or unsweetened apple juice
  1           teaspoon  equal for recipes -- or
  3            packets  equal® sweetener -- or
  2        tablespoons  equal spoonful
     3/4      teaspoon  dried rosemary leaves
     3/4      teaspoon  dried thyme leaves
     1/4           cup  cornbread stuffing crumbs
                        salt and pepper -- to taste
  1              whole  pork tenderloin -- about 16oz
  1              clove  garlic -- minced

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.

Nutritional Information:

135 Calories (kcal); 5g Total Fat; (32% calories from fat); 12g Protein; 10g Carbohydrate; 37mg Cholesterol; 63mg Sodium