Stuffed Pork Tenderloin - cooking recipe

Ingredients

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

Preparation

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.
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.