Cherry Stuffed Pork Tenderloin
2 Pork tenderloins (2-lb)
1/4 c Celery; finely chopped
1/4 c Onion; finely chopped
1 ts Chicken flavored bouillon granules
1/4 ts Ground allspice
2 tb margarine
1 1/2 c Fresh whole wheat bread crumbs
1/3 c Chopped dried tart cherries
Preheat oven to 350 degrees F. Partially slit tenderloins lengthwise, being
careful not to slit all the way through. Rub the surface of each tenderloin with
the bouillon rub; place in shallow baking pan. In a large skillet, cook celery,
onion, bouillon and allspice in margarine until tender and bouillon dissolves.
Remove from heart and stir in bread crumbs and cherries. Spread slits of meat
open; fill with stuffing. Bake 40 to 45 minutes, or until a meat thermometer
reaches 160 degrees. Serve with Cherry sauce.
Bouillon rub: in a small bowl, combine 1 tb chicken flavored bouillon granules,
1 ts garlic powder, 3/4 ts ground allspice and 1/2 ts pepper.
Cherry Sauce: In a small saucepan, combine 2/3 c cherry jelly, 1 tb dry cherry,
and 1 ts chicken flavored bouillon granules. Cook and stir until jelly melts.
Yield: 6 Servings