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Directions:
Make a lengthwise cut almost all the way through the tenderloin. Open tenderloin and pound it with flat side of the meat mallet to form an 8-inch square.
To make stuffing: Mix bread crumbs, onions, lemon peel and juices, nutmeg, pepper and milk. Add more milk if the stuffing is dry. Spread stuffing on flattened tenderloin. Roll up and secure with toothpicks. Place in shallow pan. Cover with foil.
Bake at 425 degrees for 20 minutes. Remove foil and bake until done (when meat thermometer reaches 170 degrees), 5 to 10 minutes more. Slice.
Makes 2 servings.
Calories.....268.....Fat.....5.2 g.....Fiber.....0.9 g.
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