2 pork tenderloins
2 tbsp. onions, chopped
1 tsp. pine nuts
1/2 c. bread crumbs
1 tbsp. sage
2 tbsp. olive oil
2 tsp. butter
1 clove garlic
3/4 c. mushrooms, chopped
1 tbsp. parsley
Salt & pepper
2 tbsp. apple cider or juice

Split tenderloins horizontally leaving 1/4 inch intact along other long side. Open like a book and flatten. In skillet over medium heat, melt butter. Saute onion, garlic, and pine nuts for 2 minutes. Add mushrooms; cook 4 minutes. Transfer to bowl and add bread crumbs, parsley, and sage. Season with salt and pepper. Spread stuffing over tenderloins, leaving border all around. Fold in half and secure with greased skewer. Whisk together oil and apple juice for basting. Cook over medium heat on grill 30 minutes basting often.