Cherry Stuffed Pork Tenderloin               


Ingredients:
2 Pork tenderloins (2-lb)
Bouillon Rub
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
Cherry Sauce

Method:
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. Cool slightly.

Yield: 6 Servings