Mushroom Stuffed Pork Recipe

4 to 6 Pork fillets, about 1" to 1.5" thick and really lean
1 or 2 Yams
Low Sodium Chicken Broth

Stuffing:
half a sweet onion, finely chopped
2 stalks of celery, finely chopped
2 or 3 large, fresh mushrooms, finely chopped
1 tsp Sage
Thyme, Garlic Powder and White Pepper to taste

Mix the stuffing and set aside. Preheat the oven to 350. Take a very sharp knife and slice into the fillets. Create a deep pocket in the meat for the stuffing. Place the stuffing in the meat. Place the meat in either a large, covered, glass casserole dish or a dutch oven. Make sure the meat is set with the pocket side up. Top with any left over stuffing. Cut up the Yam in chunks and put them in with the meat. Add the Chicken Broth until it's about a half inch deep. Put the cover on and put it in the oven for about 45 minutes.