Ingredients
2 pork tenderloins (1 pound each)2 tablespoons vegetable oil2 tablespoons soy sauce2 tablespoons lemon juice1/4 cup finely chopped celery2 tablespoons finely chopped onion2 tablespoons butter2 cups soft bread crumbs1/2 cup chopped apple2 tablespoons raisins2 tablespoons red currant or raspberry jelly3/4 teaspoon salt1/4 teaspoon poultry seasoningDash pepperDash dried rosemary, crushed6 bacon strips
Preparation
Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom; open tenderloins so they lie flat. Cover with plastic wrap; pound to flatten to 3/4-in. thickness. Remove plastic wrap. In a large resealable plastic bag, combine the oil, soy sauce and lemon juice; add tenderloins. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
In a large skillet, saute celery and onion in butter until tender. Remove from the heat. Stir in bread crumbs, apple, raisins, jelly, salt, poultry seasoning, pepper and rosemary.
Remove tenderloins from marinade; discard marinade. Spread stuffing down the center of one tenderloin; top with second tenderloin. Tie several times with kitchen string and secure ends with toothpicks. Arrange bacon over the top.
Place on a greased rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160°. Broil 4-6 in. from the heat for 4-5 minutes or until bacon is browned and crisp. Let stand for 10-15 minutes before slicing.
