Stuffed Pork Tenderloin
Why I Love This Recipe
Ingredients You'll Need
2 pork tenderloins (1 lb. each)
2 Tbsp. vegetable oil
2 Tbsp. soy sauce
1 Tbsp. lemon juice
1/4 cup finely chopped celery
2 Tbsp. finely chopped onion
2 Tbsp. butter
2 cups soft bread crumbs
1/2 cup chopped apple
2 Tbsp. raisins
2 Tbsp. red currant or raspberry jelly
3/4 tsp. salt
1/4 tsp. poultry seasoning
Dash pepper
Dash dried rosemary, crushed
6 bacon strips
Directions
Cut a lengthwise slit down the center of each
tenderloin to within 1/2 inch of the bottom. Open
tenderloins so they lie flat. Cover with plastic
wrap; pound to flatten to 3/4 inch thickness. Remove
plastic wrap. In a large resealable bag, combine the
oil, soy sauce and lemon juice; add tenderloins. Seal
bag and turn to coat; refrigerate for 8 hours or
overnight.
In a skillet, saute celery and onion in butter until
tender. Remove from the heat. Stir in bread crumbs,
apple, raisins, jelly, salt, poultry seasoning, pepper
and rosemary. Remove tenderloins from marinade;
discard marinade. Spread stuffing down the center of
one tenderloin; top with second tenderloin. Tie
several times with kitchen string and secure ends with
toothpicks. Arrange bacon over the top.
Place on a rack in a shallow roasting pan. Bake,
uncovered, at 350° for 1 hour or until a meat
thermometer reads 160°. Broil 4-6 inches from the
heat for 4-5 minutes or until bacon is browned and
crisp. Let stand for 10-15 minutes before slicing