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Sauté onions, garlic, celery, carrot, and seasonings in butter until
tender. Add 1 1/2 cups cooked wild rice; stir to combine. Spread
stuffing mixture over split meat. Fold meat back over itself. Tie
with kitchen string. Add the tied tenderloin and chicken broth to
the prepared cooking bag; close bag with the provided tie. Place
the bag in a shallow baking pan. Bake at 350° until meat reaches
an internal temperature of 160°, about 1 hour.
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