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1/4 cup apple juice
2/3 cup chunky applesauce
1/4 cup dry roasted peanuts, finely chopped
1/4 teaspoon salt & pepper
Heat oven to 425 degrees F. Using a sharp knife, trim and form a “pocket” in each tenderloin by cutting a lengthwise slit down center of each almost to, but not through, bottom of each tenderloin (or just ask your friendly butcher at Jacobs to trim and cut a stuffing hole in the tenderloin for you). Place tenderloins in shallow roasting pan. In small bowl stir together apple juice, applesauce, peanuts, salt and pepper. Spoon mixture into pocket in each tenderloin. Secure stuffed pockets with toothpicks. Roast for 20-27 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time before slicing to serve.
Serves 6.
