Cherry-stuffed Pork Tenderloin Recipe
Yield: 6 ServingsRecipe by luhu.jp
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,
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, 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
Source from luhu.jp
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
Source from luhu.jp