Chestnut-Sage-Stuffed Pork Tenderloins

• 2 (1/2-pound) pork tenderloins
• 1/2 cup whole wheat breadcrumbs
• 1/3 cup coarsely chopped chestnuts
• 1/2 teaspoon dried rubbed sage
• 2 garlic cloves, minced
• 1 tablespoon thawed orange juice concentrate, undiluted
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon dried rubbed sage
• Cooking spray

1. Preheat oven to 400u0b0.
2. Trim fat from pork. Cut each tenderloin lengthwise down center, cutting to, but not through, bottom. Place each tenderloin between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch-thick rectangle, using a meat mallet or rolling pin.
3. Combine breadcrumbs and next 3 ingredients; stir well. Spoon one-half of mixture over 1 tenderloin; spread to within 1/2 inch of sides. Roll up tenderloin, jelly roll fashion, starting at narrow end. Tie with heavy string at 2-inch intervals. Repeat procedure with remaining tenderloin and breadcrumb mixture.
4. Combine orange juice concentrate and next 4 ingredients; rub over surface of tenderloins.
5. Place tenderloins on a broiler pan coated with cooking spray. Bake, uncovered, at 400u0b0 for 45 minutes. Let stand 10 minutes; slice.
6. carbo rating: 10

pork tenderloins, whole wheat breadcrumbs, chestnuts, sage, garlic, orange juice concentrate, ground black pepper, salt, poultry seasoning, sage, cooking spray

Taken from www.myrecipes.com/recipe/chestnut-sage-stuffed-pork-tenderloins (may not work)