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Tender Stuffed Pork Tenderloin Recipe

Tender Stuffed Pork Tenderloin Recipe

“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.”
TOTAL TIME: Prep: 20 min. Bake: 50 min. YIELD:2 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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

8 ounce-weight: 476 calories, 27g fat (12g saturated fat), 239mg cholesterol, 719mg sodium, 16g carbohydrate (4g sugars, 2g fiber), 41g protein

Reviews for Tender Stuffed Pork Tenderloin

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MY REVIEW
Reviewed Oct. 10, 2010

"Instead of using the stuffing ingredients, I just microwave a box of premade stuffing. It's a lot faster and just as good!"

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer