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Ingredients
- 3 tablespoon butter
- 1 medium onion finely chopped
- 1 cup celery finely chopped
- 1 apple peeled and shredded
- 1 teaspoon fennel seed
- 1/4 cup dried bread crumbs
- Salt and pepper
Details
Servings 2
Preparation time 25mins
Cooking time 75mins
Preparation
Step 1
To make the stuffing. melt the butter in a large
saucepan and saute the onion and celery for 3
minutes, until slightly tender.
Stir in the apple, fennel seeds, salt and
pepper.
Cook for about 5 minutes, stirring often. until the
apples are tender and most of the liquid has
evaporated.
Remove from the heat and stir in the breadcrumbs.
Cut the tenderloins lengthwise but do not cut right
through: the meat should open like a book.
Between sheets of waxed paper. light y pound the
(neat with a cleaver or rolling pin to flatten slightly.
Spread the stuffing down the Cut side of the meat.
Fold the narrow ends of the tenderloins into the
stuffing and fold the sides together, gently shaping
into a round shape.
Wrap the bacon slices around the outside and
secure with metal skewers or string.
Place on a rack in a roasting pan.
Bake in a preheated 325 F oven for about 50
minutes or until the juices run clear when the meat
is pierced with a knife.
If crisp bacon is desired. broil briefly.
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