Stuffed Pork Tenderlion with Honey Mustard Glaze

Description
Makes 4 servings.

Ingredients

 * 1/2 cup sliced celery
 * 1/2 cup chopped onion
 * 1 tablespoon butter or margarine
 * 1 1/2 cups cooked brown or white rice
 * 1 medium apple, cored and chopped
 * 1/4 cup chopped walnuts
 * 1/2 teaspoon salt
 * 1/2 teaspoon ground black pepper
 * 1/2 teaspoon rubbed sage
 * 1 whole pork tenderloin (about 1 pound), butterflied and flattened for
 * stuffing
 * Honey Mustard Glaze:
 * 3 tablespoons honey
 * 2 tablespoons cider vinegar
 * 2 tablespoons firmly packed brown sugar
 * 1 tablespoon Dijon-style mustard
 * 1 to 1 1/2 teaspoons ground paprika
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 cups grated Cheddar cheese, divided

Directions
Cook celery and onion in butter in large skillet over medium-high heat until onion is transparent. Stir in rice, apple, walnuts, salt, pepper and sage; remove from heat. Fill tenderloin with rice mixture; roll and tie with string at 1-inch intervals.

Glaze: Whisk together honey, vinegar, sugar, mustard and paprika in small bowl.

Place tenderloin in shallow roasting pan. Brush with glaze. Roast at 375 degrees 25 to 30 minutes or until internal meat temperature registers 160 degrees. Brush with remaining glaze after 15 minutes. Slice before serving.

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