Ingredients:

• 1 6-ounce package of chicken stuffing mix.
• 2 apples, peeled, cored and cut into chunks.
• 3 tablespoons dried fruit, such as dried cranberries.
• 1 cup roasted walnuts
• 1/2 teaspoon pepper
• Sultanas or dried apricots
• 1 tablespoon dried sage leaves
• 1 medium pork tenderloin skin (4 pounds), butterfly-cut
• 1/2 teaspoon salt

Preparation:

1. Prepare stuffing mix as directed on package.
2. Remove from heat and gently stir in apples, dried fruit, nuts and sage. Preheat oven to 400 F.
3. Unroll the pork tenderloin and spread the stuffing mixture evenly over the meat.
4. Roll up the tenderloin, starting with one of the long sides to enclose the stuffing.
5. Place end down on a baking sheet lined with aluminum foil and sprayed with nonstick spray. Season with salt and pepper.
6. Bake for 45 minutes or until a meat thermometer inserted into the thickest part of the steak reads 155F.
7. Remove from oven and let stand 10 minutes before slicing.