1 box of prepared Reduced Sodium Stuffing/Dressing
Pineapple Topping (in ice cream section)
Chili Garlic Sauce (in Asian food section)
It turned out that the tenderloin I had bought, that I thought was one piece, was actually two pieces. So I decided to fillet both pieces. I placed one piece on a grill rack in a baking dish. I sprayed the rack first with a butter flavored non stick spray. I topped the tenderloin with my prepared stuffing. Note, I even skipped the butter in the stuffing but you could always add it. Then I placed the other tenderloin on top and used toothpicks to keep the edges together and stuffing in. I then topped it with pineapple topping, a little brown sugar, and a little chili garlic sauce. Baked in the center of my oven, uncovered, at 325 F degrees until an internal temperature of 160 F was reached.
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