Title: Cherry-stuffed pork tenderloin
 Categories: Miamiherald, Meat/pork
      Yield: 6 Servings
 
      2    Pork tenderloins (2lb)
           Bouillon Rub
    1/4 c  Celery; finely chopped
    1/4 c  Onion; finely chopped
      1 ts Chicken flavored bouillon
           -granules
    1/4 ts Ground allspice
      2 tb Reduced-fat margarine
  1 1/2 c  Fresh whole wheat bread
           -crumbs
    1/3 c  Chopped dried tart cherries
           Cherry Sauce
 
  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
  until 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 minutes, or until 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 powder, 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 until jelly melts. Cool slightly.
  
  Nutritional info per serving: 350 cal; 8.9g fat, 33.9g pro,