Stuffed Pork Tenderloin

• 1/3 cup apple jelly
• 2 tablespoons lemon juice
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1/2 teaspoon ground ginger
• 2 pork tenderloins (about 1/2 pound each)
• 1/2 cup chopped tart apple
• 1/2 cup soft bread crumbs
• 2 tablespoons finely chopped celery
• 2 tablespoons chopped pecans
• 1/2 cup apple juice

1. In a small saucepan, combine the first five ingredients. Cook and stir until the jelly is melted; cover and refrigerate 4-1/2 teaspoons.
2. Slice each tenderloin lengthwise to within 1/2 in. of the bottom. Place in a large resealable plastic bag. Add remaining jelly mixture. Seal and refrigerate for 4 hours or overnight.
3. Place meat in a 9-in. square baking dish; discard marinade. In a bowl, combine apple, bread crumbs, celery, pecans and reserved jelly mixture. Spoon apple mixture down the center of tenderloins; secure with toothpicks. Drizzle with apple juice.
4. Cover and bake at 375u0b0 for 30 minutes or until a thermometer reads 160u0b0. Discard toothpicks. Let stand for 10 minutes before slicing.

apple jelly, lemon juice, soy sauce, vegetable oil, ground ginger, pork, tart apple, bread crumbs, celery, pecans, apple juice

Taken from www.tasteofhome.com/recipes/stuffed-pork-tenderloin/ (may not work)