Stuffed Pork Tenderloin
CATEGORIES
INGREDIENTS
  • 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
  1. Cut a lengthwise slit down the center of each
  2. tenderloin to within 1/2 inch of the bottom. Open
  3. tenderloins so they lie flat. Cover with plastic
  4. wrap; pound to flatten to 3/4 inch thickness. Remove
  5. plastic wrap. In a large resealable bag, combine the
  6. oil, soy sauce and lemon juice; add tenderloins. Seal
  7. bag and turn to coat; refrigerate for 8 hours or
  8. overnight.
  9. In a skillet, saute celery and onion in butter until
  10. tender. Remove from the heat. Stir in bread crumbs,
  11. apple, raisins, jelly, salt, poultry seasoning, pepper
  12. and rosemary. Remove tenderloins from marinade;
  13. discard marinade. Spread stuffing down the center of
  14. one tenderloin; top with second tenderloin. Tie
  15. several times with kitchen string and secure ends with
  16. toothpicks. Arrange bacon over the top.
  17. Place on a rack in a shallow roasting pan. Bake,
  18. uncovered, at 350° for 1 hour or until a meat
  19. thermometer reads 160°. Broil 4-6 inches from the
  20. heat for 4-5 minutes or until bacon is browned and
  21. crisp. Let stand for 10-15 minutes before slicing