Recipe - Cherry-Stuffed Pork Tenderloin

2 Pork tenderloins (2lb)
Bouillon Rub
One fourth cup Celery; finely chopped
One fourth cup Onion; finely chopped
1 teaspoon Chicken flavored bouillon
granules
One fourth teaspoon Ground allspice
2 tablespoon Reducedfat margarine
1 One half cup Fresh whole wheat bread
crumbs
1/3 cup Chopped dried tart cherries
Cherry Sauce

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 tablespoon chicken flavored bouillon
granules, 1 teaspoon garlic powder, Three fourths teaspoon graound alspice and One half teaspoon pepper.

Cherry SAuce: In a small saucepan, combine 2/3 cup cherry jelly, 1 tablespoon dry
cherry, and 1 teaspoon 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 MMRecipes Digest V3 #196

Date: 14 Jul 96 17:01:07 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM