Apple-Stuffed Tenderloin With Praline-Mustard Glaze

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Southern Living


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1/4 cup raisins

1/3 cup bourbon or apple juice

2 (3/4- to 1-pound) pork tenderloins

1 medium-size cooking apple, thinly sliced

1 medium onion, thinly sliced

2 to 3 garlic cloves, halved

1 tablespoon chopped fresh rosemary

1/4 cup maple syrup

2 tablespoons dark brown sugar

2 tablespoons prepared mustard

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