Serves: 4
Total Calories: 267

15 dried pitted prunes, coarsely chopped
1/3 cup chicken broth
1/4 cup chopped celery
1/4 cup chopped onion
1 teaspoon canola oil
3 slices multigrain bread, cubed
1/8 teaspoon poultry seasoning
1 pound pork tenderloin
1 clove garlic, crushed
1/8 teaspoon fennel seeds
1/4 teaspoon pepper
1 tablespoon margarine, melted

1. Bring prunes and broth to a boil in a saucepan. Remove from heat and let stand for 10 minutes.

2. Sauté celery and onion in oil until tender.

3. Place bread cubes and poultry seasoning in a large bowl. Toss to mix. Add celery, onions, prunes, and broth. Toss lightly to blend. Add more broth if dressing is too dry.

4. Preheat oven to 500°F. Trim excess fat from tenderloin. Cut lengthwise to within 1/2 inch of each end and almost to the bottom, leaving bottom connected. Open meat and pound sides of pocket to about 1/4 inch thickness.

5. Combine garlic, fennel seeds, and pepper, and rub on the inside of the pocket.

6. Spoon stuffing into opening of tenderloin. Press gently to close. Tie tenderloin securely with heavy string at 1-inch intervals.

7. Place tenderloin on a roasting rack coated with vegetable spray. Place rack in roasting pan. Insert meat thermometer into thickest part of tenderloin.

8. Place tenderloin in oven and immediately reduce temperature to 350°F. Cook 20 minutes, then brush on margarine and cook an additional 10-15 minutes until meat thermometer reaches 170°F.

9. Remove from oven, cover with aluminum foil, and let stand 10 minutes before slicing into 4 equal portions.

EXCHANGES
1 Starch
3 Lean Meat
1/2 Vegetable
1 Fruit

NUTRITION FACTS
Calories 306
Calories from Fat 83
Total Fat 9g
Saturated Fat 2g
Cholesterol 65mg
Sodium 239mg
Total Carbohydrate 31g
Dietary Fiber 4g
Sugars 16g
Protein 27g

Nutritional Facts:

Serves: 4
Total Calories: 267
Calories from Fat: 58

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