Vintage Stuffed Pork Tenderloins
|Vegetable cooking spray||1|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Cracked wheat bread slice||3 , cut into 1/2-inch cubes (3/8 Inch Thick)|
|Quartered seedless grapes||3⁄4 Cup (12 tbs) (Red Variety)|
|Cream sherry||3 Tablespoon|
|Grated orange rind||2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
|Frozen unsweetened orange juice concentrate||1⁄4 Cup (4 tbs), thawed and undiluted|
|Water||2 1⁄4 Cup (36 tbs), divided|
|Prepared mustard||1 Teaspoon|
Coat a large nonstick skillet with cooking spray,- place over medium heat until hot.
Add onion, and saute until tender.
Remove from heat, and stir in bread cubes and next 6 ingredients,- set aside.
Trim fat from pork.
Cut a pocket lengthwise, almost to, bur not through the base of each tenderloin.
Spoon grape mixture evenly into pockets.
Bring sides of meat together, and secure at 1-inch intervals, using heavy string.
Place on rack of a broiler pan that has been coated with cooking spray.
Insert meat thermometer into thickest part of roast, if desired.
Combine orange juice, 1/4 cup water, and mustard; brush tenderloins with orange juice mixture.
Pour remaining 2 cups water into broiler pan.
Loosely cover tenderloins with aluminum foil.
Bake at 350° for 45 minutes, basting occasionally.
Uncover, and bake an additional 30 minutes or until meat thermometer registers 170°, basting occasionally.
Transfer tenderloins to a serving platter.
Let stand 5 minutes; remove string.
Garnish with grape clusters,