| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Miamiherald, Meat/pork | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V3 #196 Date: 14 Jul 96 17:01:07 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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