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1
Preheat the oven to 425 degrees.
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2
Cut a pocket in the side of the tenderloin by cutting a lengthwise slit from one side to almost the other side and stopping about 1/2 inch from each of the tapered ends.
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3
Set the tenderloin aside.
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4
Finely shred the peel from the oranges and set aside.
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5
Then squeeze 3 tablespoons of juice from the oranges.
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6
In a medium bowl, combine the orange juice and apples.
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7
Set the apple mixture aside.
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8
Spray an unheated small skillet with no-stick spray.
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9
Add the onions.
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10
Cook and stir over medium heat until tender.
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11
Then add the onions and bread crumbs to the apple mixture.
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12
Toss until combined.
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13
Spoon the bread mixture into the pocket of the tenderloin.
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14
Securely close the pocket with wooden toothpicks.
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15
Place the tenderloin on a rack in a shallow roasting pan.
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16
Insert a meat thermometer into the meat portion only.
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17
Bake for 25 to 30 minutes or until the thermometer registers 160 degrees.
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18
Let stand about 5 minutes before slicing.
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19
To make the sauce: In a small saucepan, use a wire whisk to stir together 2 tablespoons of the apple juice and the cornstarch.
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20
Then stir in the remaining apple juice.
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21
Cook and stir over medium heat until boiling.
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22
Stir in the reserved orange peel and cinnamon.
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23
Add the raisins and cook for 5 minutes, stirring occasionally.
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24
To serve, slice the tenderloin.
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25
Spoon the sauce over the slices.
