Cherry-stuffed pork tenderloin

1. Prehaet oven to 350 °F. Partially slit tenderloins lengthwise, being careful not to slit all the way through.
2. Rub the surface of each tenderloin with the bouillon rub; place in shallow baking pan. In a large skillet, cook celery, onion, bouillon and allspice in margarine until tender and bouillon disolves.
3. Remove from heart and stir in bread crumbs and cherries.
4. Spread slits of meat open; fill with stuffing.
5. Bakei 40 to 45 minutes, or until a meat thermometer reaches 160 degrees.
6. Serve with cherry sauce.
7. bouillon rub: in a small bowl, combine 1 tb chicken flavored bouillon granules, 1 ts garlic powder, ¾ ts graound alspice and ½ ts pepper.
8. cherry sauce: in a small saucepan, combine 2/3 c cherry jelly, 1 tb dry cherry, and 1 ts chicken flavored bouillon granules.
9. Cook and stir until jelly melts.
10. Cool slightly.
11. nutritional info per serving: 350 cal; 8. 9g fat, 33.
12. 9g pro,.