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Cherry-stuffed pork tenderloin
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| Artist: |
_ |
| Categories: |
Cherry, Pork |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| | Pork tenderloins (2lb) | | | Bouillon Rub | | 1/4
| cup | Celery, finely chopped | | 1/4
| cup | Onion, finely chopped | | 1
| tsp | Chicken flavored bouillon | | | -granules | | 1/4
| tsp | Ground allspice | | 2
| tbsp | Reduced-fat margarine | | 1 1/2
| cup | Fresh whole wheat bread | | | -crumbs | | 1/3
| cup | Chopped dried tart cherries | | | Cherry Sauce |
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Procedures:
| 1 | Prehaet oven to 350 °F. | | 2 | Partially slit tenderloins lengthwise, being careful not to slit all the way through. | | 3 | Rub the surface of each tenderloin with the bouillon rub; place in shallow baking pan. | | 4 | In a large skillet, cook celery, onion, bouillon and allspice in margarine until tender and bouillon disolves. | | 5 | Remove from heart and stir in bread crumbs and cherries. | | 6 | Spread slits of meat open; fill with stuffing. | | 7 | Bake 40 to 45 minutes, or until a meat thermometer reaches 160 degrees. | | 8 | Serve with cherry sauce. | | 9 | bouillon rub: in a small bowl, combine 1 tb chicken flavored bouillon granules, 1 ts garlic powder, ?ts graound alspice and ?ts pepper. | | 10 | cherry sauce: in a small saucepan, combine 2/3 c cherry jelly, 1 tb dry cherry, and 1 ts chicken flavored bouillon granules. | | 11 | Cook and stir until jelly melts. | | 12 | Cool slightly. | | 13 | nutritional info per serving: 350 cal; 8.9g fat, 33.9g pro, |
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