Stuffed Pork Tenderloin
2 pork tenderloins (1 pound each)
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons lemon juice
1/4 cup finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons butter or margarine
2 cups soft bread crumbs
1/2 cup chopped apple
2 tablespoons raisins
2 tablespoons red currant or raspberry jelly
3/4 teaspoon salt
1/4 teaspoon poultry seasoning
Dash dried rosemary, crushed
6 bacon strips
Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom; open tenderloins so they lie flat. Cover with plastic wrap; pound to flatten to 3/4-in. thickness. Remove plastic wrap. In a large resealable plastic bag, combine the oil, soy sauce and lemon juice; add tenderloins. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
In a skillet, saute celery and onion in butter until tender. Remove from the heat. Stir in bread crumbs, apple, raisins, jelly, salt, poultry seasoning, pepper and rosemary. Remove tenderloins from marinade; discard marinade. Spread stuffing down the center of one tenderloin; top with second tenderloin. Tie several times with kitchen string and secure ends with toothpicks. Arrange bacon over the top.
Place on a rack in a shallow roasting pan. Bake, uncovered, at 350F for 1 hour or until a meat thermometer reads 160F. Broil 4-6 in. from the heat for 4-5 minutes or until bacon is browned and crisp. Let stand for 10-15 minutes before slicing. Yield: 4-6 servings.
Source: Taste of Home