2 pork tenderloins (about 1 pound each) 1/4 cup dry vermouth OR apple juice Vegetable cooking spray 2/3 cup chunky applesauce 1/4 cup finely chopped dry roasted peanuts 1/4 teaspoon salt 1/4 teaspoon finely crushed fennel seed 1/8 teaspoon pepper
Using sharp knife, form a NULLpocketNULL in each pork tenderloin by cutting a lengthwise slit down center of each almost to, but not through, bottom of each tenderloin. Place in nonmetal baking dish. Pour vermouth in pockets and over tenderloins; cover dish. Marinate about 1 hour. Heat oven to 375 degrees F. Spray 15x10-inch jelly roll pan or shallow baking pan with non-stick cooking spray. In small bowl, combine applesauce, peanuts, salt, fennel seed and pepper; blend well. Spoon mixture into pocket in each tenderloin. Secure stuffed pockets with toothpicks. Place stuffed tenderloins in prepared pan. Roast at 375 degrees F. for about 30 minutes. Let stand 5 to 10 minutes before slicing.