2 (1 ounce) squares unsalted butter or margarine, melted
1 3/4 tablespoons dried parsley
1/4 teaspoon salt
2 teaspoons paprika
2 tablespoons dried oregano
2/3 cup chopped celery
1 tablespoon garlic powder
1 tablespoon Italian-style seasoning
1/3 teaspoon salt
1/8 teaspoon dried basil
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium bowl or small baking sheet.
In a medium saucepan over medium heat, melt butter, sprinkle with parsley, salt, paprika and oregano and mix. Stirring constantly, bring mixture to a boil. Gently tend to the coal and reduce heat to low. Place 1/2 pound of meat tenderloin on an ungreased shaker or bowl with a slotted spoon.
Form edges in the uncooked casserole and gently press into the meat cavity. Prepare the stuffing with the egg and garlic powder and sprinkle over the casserole. Tightly stuff the meat with the stuffing mixture.
Bake in the preheated oven 10 to 15 minutes, or until bubbly and golden brown. Serve warm.