Baked Stuffed Pork Tenderloin
|Melted butter||3⁄8 Cup (6 tbs)|
|Toasted bread crumbs||2 Cup (32 tbs)|
|Egg||1 , sliced beaten|
|Minced parsley||1⁄2 Teaspoon|
|Celery salt||1⁄4 Teaspoon|
|Powdered sage||1⁄8 Teaspoon|
|Onion||1⁄2 Small, minced|
Wipe tenderloins with damp cloth; split open.
Lay flat; rub with 2 tablespoons melted butter.
Combine bread crumbs, 1/3 cup boiling water, egg, onion, parsley, salt, celery salt, sage, pepper and remaining butter.
Beat until light; spread on tenderloin.
Roll up tenderloin; tie with string.
Arrange in baking pan; sprinkle with salt lightly.
Pour 2/3 cup boiling water in pan.
Bake at 400 degrees for 1 hour or until tenderloins are tender.
Cut and remove strings.
Gravy may be made from drippings in pan, if desired.