Prune-Stuffed Pork Tenderloin - cooking recipe

Ingredients

15 dried, pitted prunes, coarsely chopped
1/3 c. chicken broth
1/4 c. celery, chopped
1/4 c. onion, chopped
1 tsp. vegetable oil
3 slices multigrain bread, cubed
1 (1 lb.) pork tenderloin
1/8 tsp. poultry seasoning
1 clove garlic, crushed
1/8 tsp. fennel seeds
1/4 tsp. salt
nonstick vegetable cooking spray
1 Tbsp. butter

Preparation

Bring prunes and broth to a boil in a saucepan.
Remove from heat and let stand 20 minutes.
Saute celery and onion in oil until tender.
Place bread cubes and poultry seasoning in a large bowl; toss to mix.
Add celery, onion, prunes and broth.
Toss lightly to blend.
Add more broth if dressing too dry.
Trim excess fat from tenderloin.
Cut lengthwise to within 1/2-inch of each end and almost to the bottom, leaving bottom connected.
Open out the meat and pound the side of the pocket to about 1/4-inch thickness.
Combine garlic, fennel seeds, pepper and salt and rub on the inside of the pocket.
Spoon stuffing into opening of tenderloin.
Press gently to close.
Tie tenderloin securely with heavy string at 1-inch intervals.
Place tenderloin on roasting rack.
Insert meat thermometer into thickest part of tenderloin. Place rack in roasting pan.
Insert meat thermometer into thickest part of tenderloin.
Place tenderloin in oven preheated to 500\u00b0. Immediately reduce temperature to 350\u00b0.
Cook 20 minutes, then brush on melted butter and cook additional 10 to 15 minutes. Remove from oven; cover with foil.
Let stand 10 minutes before slicing.
Slice into 4 equal servings.