Stuffed Pork Tenderloin
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Sesame seed||1⁄4 Cup (4 tbs)|
|Chopped celery stalks||1⁄2 Cup (8 tbs) (1 Stalk)|
|Chopped onion||2 Tablespoon|
|Instant minced onion||2 Teaspoon|
|Bread slice||3 , cubed|
|Poultry seasoning/Thyme||1⁄2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Pork tenderloins||2 1⁄2 Pound (2 Tenderloins, 1 1/4 Pound Each)|
In mixing bowl, combine butter, sesame seed, celery and onion.
Cook uncovered, 3 minutes stirring occasionally.
Mix in bread, salt, poultry seasoning and Worcestershire sauce.
Cut each pork tenderloin almost through lengthwise, flatten slightly.
To keep meat out of juices, invert a saucer in bottom of 2-quart (12x7) baking dish.
Lay one of flattened tenderloins, cut-side up, in baking dish.
Spoon bread stuffing onto tenderloin.
Top with other tenderloin, cut-side down with wide end over narrow end of bottom piece.
Bring string around tenderloins, tying to hold together.
Cook uncovered, 15 minutes, let rest, covered, 10 minutes and then cook uncovered, an additional 10 minutes.
For easier slicing, cover loosely with foil and let stand 10 to 15 minutes.