“my family is currently eating a high-protein diet, so I came up with this healthful and delicious recipe to satisfy three generations.”

ingredients 3 pounds pork tenderloin roast.
2 tablespoons olive oil
one half medium onion, chopped
6 to 8 mushrooms, chopped
1/2 teaspoon herb blend.
2 to 3 tablespoons white cooking wine.
One (10 ounce) package frozen chopped spinach, thawed and squeezed dry
one (15 ounce) can black beans
1/2 cup sliced almonds
1/4 cup grated Parmesan cheese

preparation instructions.
Preheat the oven to 325°. Cut a long pocket deeply into the tenderloin without slicing through and leaving about 3/4 inch uncut at the end. heat the olive oil in a skillet and sauté the onion for about 5 min. Add the mushrooms, herbs and wine sauté until most of the liquid is absorbed, for about 10 min. Add the spinach, beans, almonds and cheese. Spoon this filling into the pork pockets. The meat is very elastic and will expand to allow room for the filling. Tie the roast snugly with twine. place the meat in a roasting pan and bake for 2 to 3 hours or until the internal meat temperature reaches 170° (cover the roast loosely with the foil for about the first 45 min. of cooking). Allow to sit for 15 min. before slicing and serving to hungry guests.

3 (6 oz) packages one-step cornbread stuffing mix
Butter
Water
3/4 cup sweetened dried cranberries
3/4 cup chopped dried apples

Roast

1 (12-bone) pork crown roast (about 7 lbs)
1/4 cup apple jelly
2 Tbsp jellied cranberry sauce

1. Heat oven to 350 degrees F. In large saucepan, prepare stuffing mix as directed on package using butter and water. Stir in cranberries and apples. Set aside.

2. Place pork roast on rack in shallow roasting pan. Fill cavity with as much of the prepared stuffing as it will hold. Cover stuffing and bones loosely with foil. Spray 1-qt casserole with nonstick cooking spray. Spoon remaining stuffing into the sprayed casserole. Cover; refrigerate until 45 minutes before serving time.

3. Bake roast at 350 degrees F for 2 1/4 to 3 hours, allowing 25 to 30 minutes per pound, or unil meat thermometer inserted in center registers 155 degrees F.

4. Meanwhile, in small saucepan, combine apple jelly and cranberry sauce; mix well. Heat over low heat until mixture is melted and smooth.

5. During last 45 minutes of baking time, brush roast with jelly mixture and bake any remaining stuffing.

6. Remove roast from pan. Cover with foil; let stand 15 minutes. Remove string from roast; cut between bones. Serve with stuffing from center of roast and additional baked stuffing. Yields 12 servings.

Timesaver Tips: Serve with bagged Ceasar salad, scalloped potato mix and purchased dinner rolls!

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1. Heat oven to 425 degrees F. In small bowl, combine all dry ingredients, mixing well.

2. Brush pork with olive oil. Sprinkle with seasoning mixture; rub in with fingers. Place tenderloins in ungreased shallow baking pan.

3. Bake for 25 to 35 minutes or until meat thermometer inserted in center registers 160 degrees F. Let stand 5 minutes before slicing. Yields 6 servings.

TIPS: For an extra-special presentation, slice this tenderloin on the diagonal before serving. Au gratin potatoes and steamed veggies make great side dishes!

1. Heat oven to 375 degrees F. Place pork roast in shallow baking pan. In small bowl, combine all remaining ingredients; blend well. Spread mixture over roast.

2. Bake for 40 to 50 minutes or until pork is no longer pink in center and meat thermometer inserted in center registers 160 degrees F.

3. Remove roast from pan. Cover with tent of foil. Let stand 10 to 15 minutes. Remove string from roast and slice. Yields 8 servings.