This recipe is one I got from my stepfather who taught cooking, at NAIT. It is a wonderful recipe for a big Sunday dinner .
2 whole pork tenderloins cut lengthwise and frenched .
2 apples diced
1/4 cup celery diced
4 cups dried bread cubes
2 whole eggs
1/4 cup of onions diced
1 Tbsp chopped parsley
3 strips of bacon diced
1 tsp. Sage
Salt and pepper to taste
Method:(stuffing)
Fry onions and celery with bacon until slightly brown. Add apples and bread cubes and continue cooking until well blended. Remove from stove and add sage, salt and pepper and eggs. Mix well. If mixtures appears dry, moisten with a little water.
Lay tenderloin out on a cutting board. Place a piece of wax or parchment paper over and flatten with heavy pot. Place stuffing over one whole tenderloin on top. Place the second tenderloin on top, roll into shape and tie with strings. Sear in hot fat until brown on all sides. Remove from pan. Add fat and flour to make roux for desired amount of sauce. Add stock or consommé. Simmer until smooth. Add tenderloin and braise in 350 degree oven for 35 -40 minutes.