Instructions: Prehaet oven to 350 degrees F. Partially slit tenderloins lengthwise, being careful not to slit all the way through. Rub the surface of each tenderloin with the bouillon rub; place in shallow baking pan. In a large skillet, cook celery, onion, bouillon and allspice in margarine until tender and bouillon disolves. REmove from heart and stir in bread crumbs and cherries. Spread slits of meat open; fill with stuffing. Bake 40 to 45 minutes, or until a meat thermometer reaches 160 degrees. Serve with Cherry sauce.

Bouillon rub: in a small bowl, combine 1 tb chicken flavored bouillon granules, 1 ts garlic powder, 3/4 ts graound alspice and 1/2 ts pepper.

Cherry SAuce: In a small saucepan, combine 2/3 c cherry jelly, 1 tb dry cherry, and 1 ts chicken flavored bouillon granules. Cook and stir until jelly melts. Cool slightly.

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