Ingredients
1 medium apple, peeled and chopped1 small onion, chopped1 tablespoon olive oil1 garlic clove, minced1/2 teaspoon salt1/4 teaspoon pepper2 pork tenderloins (1 pound each)SAUCE:1 cup unsweetened apple juice1 cup pomegranate juice1 tablespoon Dijon mustard2 tablespoons cornstarch2 tablespoons cold water1 tablespoon minced fresh parsley
Preparation
In a small skillet, saute apple and onion in oil until tender. Add the garlic, salt and pepper; cook 1 minute longer. Remove from the heat.
Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness.
Remove plastic; spread apple mixture over meat. Close tenderloins; tie with kitchen string and secure ends with toothpicks. Place in an ungreased 13x9-in. baking dish. Bake, uncovered, at 425° for 15 minutes.
Meanwhile, in a small saucepan, combine the juices and mustard. Bring to a boil; cook for 5 minutes, stirring occasionally. Combine cornstarch and water until smooth; gradually stir into juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley.
Pour 3/4 cup sauce over tenderloins. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce.
