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  Recipe Home » Misc » Cherry-Stuffed Pork Tenderloin
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  Cherry-Stuffed Pork Tenderloin
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 170
Ingredients:
2 Pork tenderloins (2lb)
Bouillon Rub
1/4 cup Celery, finely chopped
1/4 cup Onion, finely chopped
1 tsp Chicken flavored bouillon granules
1/4 tsp Ground allspice
2 tbsp Reduced-fat margarine
1 1/2 cup Fresh whole wheat bread crumbs
1/3 cup Chopped dried tart cherries
Cherry Sauce
Instructions:
Prehaet 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 disolves. 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 graound alspice 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.

Nutritional info per serving: 350 cal; 8.9g fat, 33.9g pro,

Source: Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96
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