Fruit-Stuffed Pork Tenderloin

Ingredients

• 0.3 cup apple cider 
• 0.8 cup breadcrumbs homemade soft
• 2 rib celery chopped
• 6 servings rice long-grain wild hot cooked
• 0.8 cup fruit mix dried with mariani harvest medley chopped
• 0.3 teaspoon rosemary dried
• 1 tablespoon olive oil 
• 2 tablespoons olive oil 
• 1 small onion chopped
• 2 pound pork tenderloins 
• 0.3 teaspoon sage crushed
• 0.8 teaspoon salt 

Equipment

• frying pan
• sieve
• kitchen thermometer
• slow cooker

Directions

1. Saut celery and onion in 1 tablespoon hot oil in a large skillet over medium-high heat 5 minutes.
2. Add dried fruit, and saut 5 minutes or until onion is almost tender. Stir in salt, rosemary, and sage, and saut 1 minute.
3. Remove from heat, and stir in breadcrumbs.
4. Butterfly each tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1/2" of other side. From bottom of cut, slice horizontally to 1/2" from left side; repeat procedure to right side.
5. Spoon half of fruit mixture down center of 1 tenderloin, gently pressing with fingertips. Bring up sides of tenderloin, and tie at 1 1/2" intervals with string. Repeat procedure with remaining tenderloin and fruit mixture.
6. Brown tenderloins in 2 tablespoons hot oil in a large skillet over medium heat.
7. Place tenderloins in a 4 1/2-quart electric slow cooker.
8. Pour cider over tenderloins. Cover and cook on HIGH 1 hour. Reduce to LOW and cook 1 1/2 hours or until a meat thermometer inserted in thickest portion of tenderloin registers 16
9. Remove tenderloins to a serving platter.
10. Let stand 10 minutes before slicing.
11. Pour juices through a wire-mesh strainer over slices.
12. Serve with long-grain and wild rice.