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Ingredientes
- 2 x Pork tenderloins (2lb) Bouillon Rub
- 1/4 c. Celery, finely minced
- 1/4 c. Onion, finely minced
- 1 tsp Chicken flavored bouillon granules
- 1/4 tsp Grnd allspice
- 2 Tbsp. Reduced-fat margarine
- 1 1/2 c. Fresh whole wheat bread crumbs
- 1/3 c. Minced dry tart cherries Cherry Sauce
Direcciones
- Prehaet oven to 350 degrees F. Partially slit tenderloins lengthwise, being careful not to slit all the way through. Rub the surface of each tenderloin with the bouillon rub; place in shallow baking pan. In a large skillet, cook celery, onion, bouillon and allspice in margarine till tender and bouillon disolves. REmove from heart and stir in bread crumbs and cherries. Spread slits of meat open; fill with stuffing. Bake 40 to 45 min, or possibly till a meat thermometer reaches 160 degrees. Serve with Cherry sauce.
- Bouillon rub: in a small bowl, combine 1 tb chicken flavored bouillon granules, 1 ts garlic pwdr, 3/4 ts graound alspice and 1/2 ts pepper.
- Cherry SAuce: In a small saucepan, combine 2/3 c cherry jelly, 1 tb dry cherry, and 1 ts chicken flavored bouillon granules. Cook and stir till jelly melts. Cold slightly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 6 servings | |
| Calories 230 | |
| Calories from Fat 62 | 27% |
| Total Fat 7.0g | 9% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.71g | |
| Cholesterol 51mg | 17% |
| Sodium 287mg | 12% |
| Potassium 386mg | 11% |
| Total Carbs 20.2g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.0g | 1% |
| Protein 20.2g | 32% |
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