2 (1/2 pound) lean pork tenderloins
1/2 cup softe whole wheat bread crumbs
1/3 cup coarsely chopped chestnuts
2 cloves garlic, minced
1/2 teaspoon rubbed sage
1 tablespoon frozen orange juice concentrate, undiluted
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon rubbed sage
Vegetable cooking spray
Fresh sage sprigs (optional)
Orange sections (optional)

Preparation Instructions:

Cut each tenderloin lengthwise to within 1/2 inch of outer edge, leaving 1 long side connected; flip cut piece over to enlarge pork. Place pork between 2 sheets of heavy duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet. Combine bread crumbs and next 3 ingredients. Sprinkle mixture evenly in center of each tenderloin to within 1/2 inch of sides. Roll up tenderloins, jellyroll fashion, starting at narrow end. Secure at 2 inch intervals with string. Combine juice concentrate and next 4 ingredients; rub mixture over outer surface of tenderloins. Place tenderloins on rack in a roasting pan coated with cooking spray. Bake, uncovered, at 400 degrees for 45 minutes. Let stand 10 minutes before slicing. Garnish with fresh sage and orange sections, if desired. 4 servings.

Per serving: 201 calories; 25.4 g protein; 13.2 g carbohydrates; 4.8 g fat; 77 mg cholesterol; 250 mg sodium.