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Baked Stuffed Pork Tenderloin

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  Pork tenderloins 3
  Onion 1⁄2 Small
  Melted butter/Margarine 6 Tablespoon
  Minced parsley 1⁄2 Teaspoon
  Salt 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
  Egg 1
  Pepper 1 Dash

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 400° 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.

Recipe Summary

Main Dish

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