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1
Bring prunes and broth to a boil in a saucepan.
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2
Remove from heat and let stand 20 minutes.
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3
Saute celery and onion in oil until tender.
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4
Place bread cubes and poultry seasoning in a large bowl; toss to mix.
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5
Add celery, onion, prunes and broth.
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6
Toss lightly to blend.
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7
Add more broth if dressing too dry.
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8
Trim excess fat from tenderloin.
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9
Cut lengthwise to within 1/2-inch of each end and almost to the bottom, leaving bottom connected.
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10
Open out the meat and pound the side of the pocket to about 1/4-inch thickness.
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11
Combine garlic, fennel seeds, pepper and salt and rub on the inside of the pocket.
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12
Spoon stuffing into opening of tenderloin.
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13
Press gently to close.
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14
Tie tenderloin securely with heavy string at 1-inch intervals.
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15
Place tenderloin on roasting rack.
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16
Insert meat thermometer into thickest part of tenderloin. Place rack in roasting pan.
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17
Insert meat thermometer into thickest part of tenderloin.
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18
Place tenderloin in oven preheated to 500u00b0. Immediately reduce temperature to 350u00b0.
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19
Cook 20 minutes, then brush on melted butter and cook additional 10 to 15 minutes. Remove from oven; cover with foil.
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20
Let stand 10 minutes before slicing.
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21
Slice into 4 equal servings.
