Recipes

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