2 1-pound pork tenderloins, fat trimmed off
1/4 cup apple juice
2/3 cup applesauce
1/4 cup chopped dry-roasted peanuts
1/4 teaspoon salt
1/4 teaspoon finely crushed fennel seed
1/8 teaspoon black pepper

Using a sharp knife, cut a lengthwise slit down the center of each tenderloin, almost to the bottom, to form a pocket. Place in a nonmetal baking dish. Pour apple juice into pockets and over tenderloins; cover dish. Marinate 2 hours in refrigerator. Preheat oven to 375 degrees. Spray 15-inch by 10-inch baking pan with nonstick cooking spray. In a small bowl, combine applesauce, peanuts, salt, fennel seed, and pepper; blend well. Spoon mixture into tenderloin pockets. Close pockets with wooden toothpicks. Place tenderloins in prepared pan. Roast 30 minutes, until a meat thermometer registers 155 degrees. Remove from oven; let stand 10 minutes.

Serves 8. Per serving: 183 calories, 6 grams fat, 74 milligrams cholesterol, 6 grams carbohydrates, 1 gram fiber, 25 grams protein, 161 milligrams sodium.

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