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CATEGORY CUISINE TAG YIELD
Meats Meat/pork, Miamiherald 6 Servings

INGREDIENTS

2 Pork tenderloins, 2lb
Bouillon Rub
1/4 c Celery, finely chopped
1/4 c Onion, finely chopped
1 t Chicken flavored bouillon
granules
1/4 t Ground allspice
2 T 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:

“Christian ARE better BECAUSE they are forgiven.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 204
Calories From Fat: 44
Total Fat: 5g
Cholesterol: 27.1mg
Sodium: 50.5mg
Potassium: 185.3mg
Carbohydrates: 26.9g
Fiber: 1.2g
Sugar: 1.5g
Protein: 11.9g


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