Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     unpeeled medium apple -- coarsely chopped
  3 1/2    tablespoons  unsalted butter
  1 1/2    tablespoons  light brown sugar
     1/2      teaspoon  vanilla extract
     1/4      teaspoon  ground nutmeg
                        ***SEASONING BLEND***
     1/2    tablespoon  salt
     1/2      teaspoon  onion powder
     1/2      teaspoon  cayenne pepper
     1/2      teaspoon  garlic powder
     1/4      teaspoon  dry mustard
     1/4      teaspoon  rubbed sage
     1/4      teaspoon  ground cumin
     1/4      teaspoon  black pepper
     1/4      teaspoon  dried thyme leaves
  3                     trimmed pork tenderloins approximately 1
     1/2         pound  each
     1/2         pound  ground pork
     1/2           cup  chopped onions
     1/2           cup  chopped green bell peppers
  2             cloves  minced garlic
     1/2                a 4 ounce can diced green chilies in
                        their juice
     1/2           cup  chicken stock made from bullion
     1/4           cup  very fine dried bread crumbs
     1/4           cup  finely chopped green onions

Preparation:

1. In a food processor or blender process the apple, 2 Tbl. of the butter, the sugar, vanilla and nutmeg until smooth. About 3 or 4 minutes. Set aside. 2. In a small bowl thoroughly combine the seasoning mix ingredients; set aside. 3. In a large skillet brown the ground pork in the remaining butter over high heat, about three minutes. Add the onions, peppers, garlic and 1 Tbl. of the seasoning mix - stirring occasionally. Stir in the green chilies and cook until the mixture is well browned. Add the stock and cook an additional five minutes. Add the apple mixture and the green onions; cook about two minutes more, stirring occasionally and scraping the pan bottom as needed. Remove from the heat. 4. Butterfly the pork tenders and sprinkle the remaining seasoning on the inside of each tender. Lay out 1/3 of the stuffing into the center of each tender, roll and tie each tender separately. Place the stuffed tenders on an ungreased cookie sheet and bake in a 350 degree oven for approximately 40 minutes or until the internal temperature reaches 160 degrees, basting the tops of the tenders with any juices that run out during cooking.

Nutritional Information:

1096 Calories (kcal); 89g Total Fat; (73% calories from fat); 42g Protein; 32g Carbohydrate; 272mg Cholesterol; 3346mg Sodium