For an impressive entree that goes together with ease, you must try my Mom’s tenderloin. Sauteed veggies keep the bread stuffing moist, and the pork is so flavorful.

Ingredients

• 4 celery ribs, chopped
• 1 small onion, chopped
• 2 tablespoons butter
• 6 cups cubed day-old bread (1/2-inch cubes)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 pork tenderloins (1 pound each)
• 2 tablespoons canola oil

Directions

1. 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.
2. 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.
3. Spoon stuffing onto one tenderloin. Top with the second tenderloin; tie with kitchen string. Place on a rack in a shallow roasting pan.
4. Bake, uncovered, until a thermometer inserted into meat reads 145°, 20-30 minutes. Let meat stand for 5 minutes before slicing.