For an impressive entree that goes together with ease, you must try my Mom’s tenderloin. Sauteed veggies keep the bread stuffing moist, and the pork is so flavorful. —Lois Frazee, Gardnerville, Nevada
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- 4 celery ribs, chopped
- 1 small onion, chopped
- 2 tablespoons butter
- 6 cups cubed day-old bread (1/2-inch cubes)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pork tenderloins (1 pound each)
- 2 tablespoons canola oil
- In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine the bread cubes, celery mixture, salt and pepper; set aside.
- Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/2-in. thickness. In a large skillet, brown pork in oil on all sides over medium-high heat.
- Spoon stuffing onto one tenderloin. Top with the second tenderloin; tie with kitchen string. Place on a rack in a shallow roasting pan.
- Bake, uncovered, at 425° for 20-30 minutes or until a thermometer inserted into meat reads 145°. Let meat stand for 5 minutes before slicing. Yield: 6 servings.
Originally published as Pork Tenderloin with Stuffing in Taste of Home October/November 2005, p35
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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