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Pork Tenderloin with Stuffing

 Pork Tenderloin with Stuffing
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
6 ServingsPrep: 20 min. Bake: 20 min.


  • 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.

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Pork Tenderloin with Stuffing (continued)

Nutritional Facts: 1 serving (1 slice) equals 263 calories, 12 g fat (4 g saturated fat), 53 mg cholesterol, 477 mg sodium, 19 g carbohydrate, 1 g fiber, 18 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.