10:29 AM 3/22/98
rfr

Here is a fabulous recipe for Stuffed Pork Tenderloin! I'm doing
one right now, with Wild Rice Stuffing, for dinner tonight!

Stuffed Pork Tenderloin 

about 3/4 lb Pork Tenderloin 
1 1/2 Tbsp Butter
2-3 Tbsp Chopped onion
1/3-1/2 tsp salt
Pepper
1 tsp Poultry Seasoning
1 1/2 cups soft white bread crumbs
Butter
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 min. 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 @ 350=B0 f, basting occasionally about 1 hr.  Spread with
jelly for last 15 min.  Slice to serve 2

(from Toronto Star many years ago! This is Sunday dinner fit for a king!
Substitute Chokecherry jelly - it's great!  Also use a Wild Rice stuffing
- it's even better!) 