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Tender Stuffed Pork Tenderloin

 Tender Stuffed Pork Tenderloin
“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.”
2 ServingsPrep: 20 min. Bake: 50 min.


  • 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


  • 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

2 of 2

Tender Stuffed Pork Tenderloin (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer