Apple-Stuffed Pork Tenderloins

• 1 medium apple, peeled and chopped
• 1 small onion, chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 pork tenderloins (1 pound each)
• 1 cup unsweetened apple juice
• 1 cup pomegranate juice
• 1 tablespoon Dijon mustard
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 tablespoon minced fresh parsley

1. 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.
2. 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.
3. 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 425u0b0 for 15 minutes.
4. 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.
5. Pour 3/4 cup sauce over tenderloins. Bake 10-15 minutes longer or until a thermometer reads 160u0b0. Let stand for 10 minutes before slicing. Serve with remaining sauce.

apple, onion, olive oil, garlic, salt, pepper, pork, apple juice, pomegranate juice, mustard, cornstarch, cold water, parsley

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