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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 Time
    Prep: 20 min. Bake: 50 min.
  • Makes
    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

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

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  • worshiplady
    Aug 3, 2013

    No comment left

  • Firefly 3044
    Mar 30, 2013

    No comment left

  • mvtino
    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!

  • angelicvixen
    Mar 1, 2010

    No comment left

  • katlaydee3
    Apr 5, 2009

    No comment left

  • NancyCT04
    Nov 19, 2006

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  • fluffe
    Nov 6, 2005

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