Gossip Friday: Cookin’ with Clark

Since yesterday was Thanksgiving, here’s a recipe Clark gave to a fan magazine when asked what was his favorite dish to cook. I personally do not eat pork so I haven’t tried it, but if anyone is up to it, let me know how it turns out!

BAKED STUFFED PORK TENDERLOIN

3 pork tenderloins

Melted butter

2 cups crumbled toasted bread

1/3 cup boiling water

1 egg, beaten lightly

¼ cup butter

½ small onion, minced

½ teaspoon minced parsley

½ teaspoon salt

¼ teaspoon celery salt

1/8 teaspoon powdered sage

Sprinkling of salt

Split the tenderloins so they will lie flat. Brush with melted butter. Then prepare the following stuffing:

Pour boiling water over toasted crumbs (the crumbs should be well moistened) then add beaten eggs, butter, onion, parsley, salt, celery salt, sage and a sprinkling of pepper. Mix all together until light, then spread on pork tenderloins and tie with a string. Arrange in a greased baking dish, sprinkle lightly with salt, put about a half cup of water in bottom of pan and bake at 400 degrees about an hour, or until tender. To serve, cut and remove string. Thicken pan gravy and serve with tenderloins.