| 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>
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”