Ingredients
6 tablespoons reduced-sodium chicken broth, divided2 tablespoons raisins1/2 cup chopped apple1 celery rib, chopped2 tablespoons chopped onion1 garlic clove, minced1-1/2 cups fat-free Caesar croutons2 tablespoons sliced almonds, toasted1/8 teaspoon pepper1 pork tenderloin (1 pound)
Preparation
In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes.
In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth.
Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks.
Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
