2 to 2-1/2 lbs. whole pork tenderloins
15 ounce tin fruit cocktail
1-1/2 cups tiny dry bread cubes
1 teaspoon instant minced onion
1/4 cup chopped celery
1/2 teaspoon salt
1/16 teaspoon pepper
3 tablespoons vinegar
2 tablespoons brown sugar
1/2 teaspoon dry mustard
1/2 teaspoon worcestershire sauce
Have each tenderloin split but not cut through. Drain fruit cocktail; reserve juice. Add fruit to bread cubes; stir in onion, celery, salt and pepper. Preheat oven to 350 deg. F. Cover 1 tenderloin with bread mixture. Top with second tenderloin. Tie securely. Place in shallow pan. Bake 1/2 hour. Combine reserved juice, vinegar, brown sugar, mustard and worcestershire sauce. Continue to bake tenderloin 1 hour longer, basting every 15 minutes with juice. Remove strings. Cut in slantwise slices to serve. Remove juices and sauce from pan; serve as gravy.