Stuffed Pork Tenderloin
- 3/4 pound pork tenderloin
- 1 1/2 Tbsp butter
- 2 to 3 Tbsp chopped onion
- 1/3 to 1/2 tsp salt
- 1 tsp poultry seasoning
- 1 1/2 cup soft white bread crumbs
- 1 1/2 Tbsp crabapple or red current jelly
Wipe meat with damp cloth. With Sharp knife, slit almost through, lengthwise, then slit diagonally, both sides of centre, to butterfly. Cook onion in butter until translucent. Add salt, pepper and poultry seasoning. Add bread and toss while cooking about 5 minutes. Spread over meat, roll up like jelly-roll and tie to secure. Place on rack in small baking pan and spread with soft butter. If desired, sprinkle lightly with garlic salt. Bake at 350F, basting occasionally, for about 1 hour. Spread with jelly for last 15 minutes. Slice. Serves 2.
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