Cherry-stuffed pork tenderloin
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pork tenderloins (2lb) | |
| Bouillon Rub | ||
| ¼ | cup | Celery; finely chopped |
| ¼ | cup | Onion; finely chopped |
| 1 | teaspoon | Chicken flavored bouillon granules |
| ¼ | teaspoon | Ground allspice |
| 2 | tablespoons | Reduced-fat margarine |
| 1½ | cup | Fresh whole wheat bread crumbs |
| ⅓ | cup | Chopped dried tart cherries |
| Cherry Sauce | ||
Directions
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, ¾ ts graound alspice and ½ ts pepper.
Cherry SAuce: In a small saucepan, combine ⅔ 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