Tender Stuffed Pork Tenderloin Recipe

4 1 6
Tender Stuffed Pork Tenderloin Recipe
Tender Stuffed Pork Tenderloin Recipe photo by Taste of Home
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Tender Stuffed Pork Tenderloin Recipe

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4 1 6
Publisher Photo
“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.”
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.

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

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 thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 2 servings.
Originally published as Stuffed Pork Tenderloin in Taste of Home August/September 2005, p56

Nutritional Facts

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

  • 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
  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 thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 2 servings.
Originally published as Stuffed Pork Tenderloin in Taste of Home August/September 2005, p56

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mvtino User ID: 3124558 76580
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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