Tender Stuffed Pork Tenderloin
“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
Total TimePrep: 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 thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts8 ounce-weight: 476 calories, 27g fat (12g saturated fat), 239mg cholesterol, 719mg sodium, 16g carbohydrate (4g sugars, 2g fiber), 41g protein.
Originally published as Stuffed Pork Tenderloin in Taste of Home August/September 2005