Pork Tenderloin Waldorf

2 pork tenderloins (about 1½ lbs.)
¾ cup Bama® Apple Jelly
¼ cup lemon juice
¼ cup soy sauce
¼ cup oil
1 tbsp. finely chopped fresh ginger
1 cup chopped apple
1 cup fresh bread crumbs
¼ cup finely chopped celery
¼ cup chopped pecans

Partially slit tenderloins lengthwise, being careful not to cut all the way
through; arrange in shallow dish. In small saucepan, combine jelly, juice,
soy sauce, oil and ginger; cook and stir until jelly melts. Reserving 3 tbsp.
jelly mixture, pour remainder over meat. Cover; marinate in
refrigerator 4 hours or overnight.

Place meat in shallow baking pan. Combine apple, crumbs, celery, nuts and
reserved jelly mixture. Spread slits open; fill with apple mixture. Bake
at 375° for 30 minutes. Loosely cover meat, bake 10 minutes longer or
until meat thermometer reaches 160°. Refrigerate leftovers.

Makes 4 to 6 servings