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Tender Stuffed Pork Tenderloin

Name: Tender Stuffed Pork Tenderloin
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 2 servings.
Cuisine: Europe, German
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 large egg, lightly beaten; 1 bacon strip

2 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 50 min.

Makes

2 servings

“My grandmother often prepared this stuffed pork loin for Sunday dinner. She loved to cook and eat, especially when she had someone to share her food with.” — Mary Ann Marino, West Pittsburg, Pennsylvania

Tender Stuffed Pork Tenderloin Recipe photo by Taste of Home

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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 large 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 1 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.

Soft Bread Crumbs

To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.

Nutrition Facts

8 ounces cooked stuffed pork: 476 calories, 27g fat (12g saturated fat), 239mg cholesterol, 719mg sodium, 16g carbohydrate (4g sugars, 2g fiber), 41g protein.