Directions (continued)

• large bowl; add onion mixture and bouillon mixture. Stir in crawfish
• tails; set aside.
• 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. Flatten to 3/4-in. thickness. Remove plastic; sprinkle
• with salt and pepper. Spoon stuffing over two tenderloins. Top with
• remaining tenderloins; tie with kitchen string.
• Place on a rack in a shallow roasting pan. Cover and bake at 350°
• for 10 minutes. Brush with half of the molasses. Bake, uncovered,
• 30-35 minutes longer or until a thermometer inserted into meat reads
• 145°, brushing once with remaining molasses. let stand for 5
• minutes before slicing.
• Meanwhile, in a small saucepan, combine cornstarch, bouillon and
• water until smooth. bring to a boil; cook and stir for 2 minutes or
• until thickened. Add mushrooms and browning sauce if desired. Slice
• pork; serve with gravy. Yield: 8-10 servings.