1. To make the stuffing, melt the butter in a large saucepan and saute the onion until tender but do not brown. 2. Stir in the cranberries, celery seed, sage, thyme and allspice. 3. Add the breadcrumbs and stir until evenly mixed. 4. Season with salt and pepper. 5. Cut the tenderloins lengthwise but do not cut right through. 6. The meat should open like a book. 7. Pound lightly with a cleaver or rolling pin to flatten slightly. 8. Spread the stuffing on one side of the meat, fold the other side over the stuffing and tie with cotton string. 9. Place the meat on a rack in a roasting pan. 10. Rub with butter. 11. Bake in a preheated 325 degree F oven for 20 to 30 minutes to the pound for approximately 1 hour. 12. Baste several times with the pan juices. 13. Let stand for 10 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
