Tender Stuffed Pork Tenderloin Recipe

Tender Stuffed Pork Tenderloin Recipe photo by Taste of Home

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“My grandmother often prepared this dish for Sunday dinner,” writes Mary Ann Marino of West Pittsburg, Pennsylvania. “She loved to cook and eat, especially when she had someone to share her food with.”

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Tender Stuffed Pork Tenderloin Recipe

Prep: 20 min. Bake: 50 min.

Yield: 2 Servings

20 50 70

Ingredients

1 pork tenderloin (3/4 to 1 pound)
1/2 cup chopped onion
2 tablespoons butter
1 cup soft bread crumbs
1/4 cup minced fresh parsley
1/4 teaspoon rubbed sage
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg, lightly beaten
1 bacon strip

Directions

Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside.
In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients.
Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan.
Bake, uncovered, at 350° for 50-60 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 2 servings.

Nutritional Facts 1 serving (8 ounces) equals 476 calories, 27 g fat (12 g saturated fat), 239 mg cholesterol, 719 mg sodium, 16 g carbohydrate, 2 g fiber, 41 g protein.

Originally published as Stuffed Pork Tenderloin in Taste of Home August/September 2005, p56