Apple Stuffed Pork Tenderloin

6 Tbs chicken broth
2 Tbs raisins
1/2 C chopped apple
1 celery rib, chopped
2 Tbs chopped onion
1 garlic clove, minced
1 1/2 C Caesar croutons
2 Tbs sliced almonds, toasted
1/8 tsp pepper
1 lb pork tenderloin

In a small saucepan; bring 4 Tbs broth to a boil. Remove from the heat; add raisins. Let stand for 5 mins. In a nonstick skillet coated with nonstick cooking spray, saute the apple, celery, onion and garlic for 3-4 mins or until tender. Remove from the heat; stir in the raisins with broth, croutons, nuts, pepper and the remaining broth.
Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2 in. thickness. Remove the plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks.
Place on a rack in a shallow baking pan coated with nonstick cooking spray. Bake at 425 for 25-30 mins or until a meat thermometer reads 160. Let stand for 5 mins. before slicing. Yields 3 servings.

I got this recipe from my mother-in-law and have never tried it but it sounds delicious so I think when I go grocery shopping I'm going to get all the ingredients for it.
Cathy - have you tired it? How does it taste?