Ingredients
4 celery ribs, chopped1 small onion, chopped2 tablespoons butter6 cups cubed day-old bread (1/2-inch cubes)1/2 teaspoon salt1/4 teaspoon pepper2 pork tenderloins (1 pound each)2 tablespoons canola oil
Preparation
Preheat oven to 425°. 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, until a thermometer inserted into meat reads 145°, 20-30 minutes. Let meat stand for 5 minutes before slicing.
