Directions

• In a small skillet, saute celery and onion in butter until tender. In
• a large bowl, combine the bread cubes, celery mixture, salt and
• pepper; 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 1/2-in. thickness. In a large skillet,
• brown pork in oil on all sides over medium-high heat.
• Spoon stuffing onto one tenderloin. Top with the second tenderloin;
• tie with kitchen string. Place on a rack in a shallow roasting pan.
• Bake, uncovered, at 425° for 20-30 minutes or until a thermometer
• inserted into meat reads 145°. Let meat stand for 5 minutes
• before slicing. Yield: 6 servings.