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1 (2 1/2 lb.) pork tenderloin
1 c. packaged cornbread
2 c. apple juice
1/2 c. coarsely chopped
1/2 c. sliced mushrooms
1/4 c. butter or margarine

Split tenderloin in half lengthwise. Prepare 1 cup
packaged cornbread stuffing according to directions using 1/4
cup apple juice instead of water. Saute 1/2 cup walnuts in
butter or margarine, stirring constantly. Add to stuffing; mix
lightly. Place stuffing on lower half of tenderloin. Top with
second half and tie or skewer together. Place in baking pan,
pour on rest of apple juice. Roast at 325 degrees, allowing 35
minutes per pound, about 1 1/2 hours. Baste frequently.
Serves 6 to 8 generously.

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