Baked Stuffed Pork Tenderloin
|Melted butter/Margarine||6 Tablespoon|
|Minced parsley||1⁄2 Teaspoon|
|Toasted bread crumbs||2 Cup (32 tbs)|
|Celery salt||1⁄4 Teaspoon|
|Boiling water||1 Cup (16 tbs)|
|Ground sage||1⁄8 Teaspoon|
Wipe the tenderloins with a damp cloth, then split and lay them opened flat.
Rub with 2 tbsp melted fat.
Meanwhile prepare the stuffing as follows: Combine the toasted bread crumbs, 1/3 cup boiling water, the egg, minced onion, parsley, salt, celery salt, powdered sage, pepper and 4 tbsp melted butter.
Beat until light, then spread on the pork tenderloins.
Fold up the tenderloins and tie with string, if necessary.
Arrange in a baking pan, sprinkle lightly with salt, put 2/3 cup boiling water in the bottom of the pan and bake in a hot oven of 400Â° F. for 1 hr. or until the tenderloins are tender.
In serving, cut and remove the strings.
A gravy can be made from the drippings in the pan, if desired.