Apple-Stuffed Pork Tenderloin

• 6 tablespoons reduced-sodium chicken broth, divided
• 2 tablespoons raisins
• 1/2 cup chopped apple
• 1 celery rib, chopped
• 2 tablespoons chopped onion
• 1 garlic clove, minced
• 1-1/2 cups fat-free Caesar croutons
• 2 tablespoons sliced almonds, toasted
• 1/8 teaspoon pepper
• 1 pork tenderloin (1 pound)

1. In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes.
2. In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth.
3. Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks.
4. Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425u0b0 for 25-30 minutes or until a thermometer reads 160u0b0. Let stand for 5 minutes before slicing.

chicken broth, raisins, apple, celery, onion, garlic, croutons, almonds, pepper, pork tenderloin

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