Chestnut-Sage-Stuffed Pork Tenderloins

Ingredients

• 0.3 cup honey coarsely chopped
• 0.3 teaspoon rubbed sage dried
• 0.5 teaspoon rubbed sage dried
• 2  garlic cloves minced
• 0.5 teaspoon coarsely ground pepper black
• 1 tablespoon orange juice concentrate undiluted thawed
• 1 pound pork tenderloins 
• 0.3 teaspoon poultry seasoning 
• 0.3 teaspoon salt 
• 0.5 cup breadcrumbs whole wheat

Equipment

• oven
• plastic wrap
• rolling pin
• meat tenderizer
• broiler pan

Directions

1. Preheat oven to 40
2. Trim fat from pork.
3. Cut each tenderloin lengthwise down center, cutting to, but not through, bottom.
4. Place each tenderloin between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch-thick rectangle, using a meat mallet or rolling pin.
5. Combine breadcrumbs and next 3 ingredients; stir well. Spoon one-half of mixture over 1 tenderloin; spread to within 1/2 inch of sides.
6. Roll up tenderloin, jelly roll fashion, starting at narrow end. Tie with heavy string at 2-inch intervals. Repeat procedure with remaining tenderloin and breadcrumb mixture.
7. Combine orange juice concentrate and next 4 ingredients; rub over surface of tenderloins.
8. Place tenderloins on a broiler pan coated with cooking spray.
9. Bake, uncovered, at 400 for 45 minutes.
10. Let stand 10 minutes; slice.
11. carbo rating: 10