Stuffed Pork Tenderloin

• 2 pork tenderloins (1 lb. each)
• 2 Tbsp. vegetable oil
• 2 Tbsp. soy sauce
• 2 Tbsp. lemon juice
• 1/4 c. finely chopped celery
• 2 Tbsp. finely chopped onion
• 2 Tbsp. butter or margarine
• 2 c. soft bread crumbs
• 1/2 c. chopped apple
• 2 Tbsp. raisins
• 2 Tbsp. red currant or raspberry jelly
• 3/4 tsp. salt
• 1/4 tsp. poultry seasoning
• dash of pepper
• dash of dried rosemary, crushed
• 6 bacon strips

1. Cut a lengthwise slit down the center of each tenderloin to within 1/2-inch of bottom; open tenderloins so they lie flat. Cover with plastic wrap; pound to flatten to 3/4-inch thickness. Remove plastic wrap.
2. In a large, resealable, plastic bag, combine the oil, soy sauce and lemon juice.
3. Add tenderloins.
4. Seal bag and turn to coat.
5. Refrigerate for 8 hours or overnight.

pork, vegetable oil, soy sauce, lemon juice, celery, onion, butter, bread crumbs, apple, raisins, red currant, salt, poultry seasoning, pepper, rosemary, bacon strips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=8212 (may not work)