Pork Tenderloin with Applesauce

    2 (1-pound) pork tenderloins, fat trimmed off
    1/4 cup apple juice
    2/3 cup applesauce
    1/4 cup chopped dry-roasted peanuts
    1/4 teaspoon salt
    1/4 teaspoon finely crushed fennel seed
    1/8 teaspoon black pepper

Using a sharp knife, cut a lengthwise slit down the center of each tenderloin, almost to the bottom, to form
a pocket. Place in a nonmetal baking dish. Pour apple juice into pockets and over tenderloins; cover dish.
Marinate 2 hours in refrigerator. Preheat oven to 375F. Spray a 15-inch by 10-inch baking pan with nonstick
cooking spray. In a small bowl, combine applesauce, peanuts, salt, fennel seed, and pepper; blend well. Spoon
mixture into tenderloin pockets. Close pockets with wooden toothpicks. Place tenderloins in prepared pan.
Roast 30 minutes, until a meat thermometer registers 155F. Remove from oven; let stand 10 minutes.

Serves 8. Per serving: 183 calories, 6 grams fat, 74 milligrams cholesterol, 6 grams carbohydrates, 1 gram fiber,
25 grams protein, 161 milligrams sodium.