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
Total TimePrep: 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.
Nutrition Facts1 slice: 263 calories, 12g fat (4g saturated fat), 53mg cholesterol, 477mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 18g protein.
Originally published as Stuffed Pork Tenderloin in Taste of Home October/November 2005
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