Lamb Tenderloin With Apple Fennel Stuffing

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 1/2 lbs lamb tenderloin
• 4 slices bacon, cut into halves
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 3/4 cup celery, finely chopped
• 2 apples, unpeeled and shredded
• 1 tablespoon red currant jelly
• 1/2 teaspoon fennel seed
• salt
• black pepper
• 1/4 cup dry breadcrumbs

Recipe

• 1 to make the stuffing, melt the butter in a large saucepan and saute the onion and celery for 3 minutes, until slightly tender.
• 2 stir in the apple, jelly, fennel seeds, salt and pepper.
• 3 cook for about 5 minutes, stirring often, until the apples are tender and most of the liquid has evaporated.
• 4 remove from the heat and stir in the breadcrumbs.
• 5 cut the tenderloins lengthwise but do not cut right through; the meat should open like a book.
• 6 between sheets of waxed paper, lightly pound the meat with a cleaver or rolling pin to flatten slightly.
• 7 spread the stuffing down the cut side of the meat.
• 8 fold the narrow ends of the tenderloins into the stuffing and fold the sides together, gently shaping into a round shape.
• 9 wrap the bacon slices around the outside and secure with metal skewers or string.
• 10 place on a rack in a roasting pan.
• 11 bake in a preheated 325 degree f oven for about 50 minutes or until the juices run clear when the meat is pierced with a knife.
• 12 if crisp bacon is desired, broil briefly.