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Cherry-stuffed Pork Tenderloin

2 Pork tenderloins (2lb)

Bouillon Rub:<
1/4 c Celery; finely chopped
1/4 c Onion; finely chopped
1 ts Chicken flavored bouillon granules
1/4 ts Ground allspice
2 tb Reduced-fat margarine
1 1/2 c Fresh whole wheat bread crumbs
1/3 c Chopped dried tart cherries
Cherry Sauce

Preheat 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.

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