PHOTO PROVIDED Chef Loretta Paganini

Looking for an easy and delicious dinner? This is it! This recipe is not only easy to prepare, but incredibly flavorful. A good friend of mine, Mara, made it for us at a dinner party that she hosted at her house, paired with mashed potatoes and green beans. Every guest was so impressed and asked her for the recipe. I wanted to share this recipe with you. Serves six to eight. (Chef tip: When buying pork tenderloin, look for the smaller pieces; they are very tender and delicate.)

2 pork tenderloins, trim and cleaned

1 medium thinly sliced onion

1 cup breadcrumb

3 tablespoons unsalted butter

1 large apple, peeled, cored and chopped

2 tablespoons golden raisins

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/2 cup chicken stock

3 tablespoons brandy

Salt and pepper, as needed

Split each tenderloin through the middle, leaving meat attached on one side and spread open like a book. Pound both sides thin with a meat mallet. Season with salt and pepper.

Saute onion in butter in heavy skillet. Add thin slices of peeled and cored apple, raisins, nutmeg, cinnamon, breadcrumbs, stock and brandy. Mix everything together and spread on the pork. Fold over and fasten with toothpicks. Place in shallow roasting pan and bake at 350°F for about 20 minutes or until an internal temperature of 160°F is reached. Turn once during baking.