Chestnut & Brussels Sprout Stuffed Pork Tenderloin
|Pork tenderloin||1 Large, split lengthwise|
|Cooked brussels sprouts||1 Cup (16 tbs), chopped|
|Cooked shelled chopped chestnuts||1⁄2 Cup (8 tbs) (Italian Variety)|
|Melted butter/Margarine||3 Tablespoon|
Lay tenderloin out flat and sprinkle both sides with salt and pepper.
Mix remaining ingredients and spread on meat.
Roll up crosswise and tie.
Put on rack in baking pan and bake in preheated very hot oven (450°F.) for 15 minutes.
Reduce heat to slow (325°F.) and bake for 1 hour, basting occasionally with pan liquid.
Untie and slice.