Fresh Mango-Stuffed Pork Tenderloin

Prep: 30 min

Total: 1 hr

Servings: 8 servings

What you need:

8          slices  OSCAR MAYER Bacon, chopped

1           red onion, sliced

1          clove  garlic, thinly sliced

2          mangos, cut into matchlike sticks

½         cup chopped fresh cilantro

1/3       cup golden raisins

2           pork tenderloins (2 lb.), butterflied

¼         cup KRAFT Real Mayo Mayonnaise

37        RITZ Crackers, finely crushed (about 1-1/2 cups)

1          pkg.   (6 oz.) STOVE TOP Stuffing Mix for Chicken


Make Fresh Mango-Stuffed Pork Tenderloin

HEAT oven to 350ºF.

COOK and stir bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings; reserve for later use. Add onions to skillet; cook 3 min., stirring occasionally. Add garlic; cook and stir 2 min. Remove from heat; stir in bacon, mangos, cilantro and raisins.

PLACE tenderloins, cut-sides up, on cutting board; spoon filling down centers. Roll up, starting at one long side of each; secure with wooden toothpicks. Brush with mayo; roll in cracker crumbs. Heat 1-1/2 tsp. of the reserved bacon drippings in same skillet on medium heat. Add 1 tenderloin; cook 4 min. or until evenly browned, turning occasionally. Place on rack of broiler pan. Repeat with remaining bacon drippings and tenderloin.

BAKE meat 30 min. or until done (145ºF). About 10 min. before meat is done, prepare stuffing as directed on package.

REMOVE meat from oven; let stand 3 min. Remove and discard toothpicks from meat before slicing. Serve with stuffing.