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Pork Tenderloin with Stuffing

Pork Tenderloin with Stuffing

"For an impressive entree that goes together with ease, you must try my Moms tenderloin. Sauteed veggies keep the bread stuffing moist, and the pork is so flavorful. --Lois Frazee, Gardnerville, Nevada"
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Ingredients

1 h 10 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  1. In a small skillet, saute celery and onion in butter until tender. In a bowl, combine the bread cubes, celery mixture, salt and pepper; set aside.
  2. 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 both sides over medium-high heat.
  3. 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 350 degrees F for 50-60 minutes or until a meat thermometer inserted into the meat reads 145 degrees F (63 degrees C). Let stand for 5 minutes before slicing.

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Reviews

Read all reviews 22
  1. 25 Ratings

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Most helpful positive review

This was wonderful. Here are the changes I made. I did not fry the tenderloin. I softened 1 cup of croutons in 1/2 cup chicken broth. Sauted the onions and celery with 1/2 tsp minced garlic ...

Most helpful critical review

Since there is absolutely nothing going on here for flavor, I can only rate this 2 stars, and even that is merely as a reference for method. The only seasoning is salt and pepper, and not much f...

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Since there is absolutely nothing going on here for flavor, I can only rate this 2 stars, and even that is merely as a reference for method. The only seasoning is salt and pepper, and not much f...

This was wonderful. Here are the changes I made. I did not fry the tenderloin. I softened 1 cup of croutons in 1/2 cup chicken broth. Sauted the onions and celery with 1/2 tsp minced garlic ...

This was really really good and easy to make. I did cheat and I used an instant stuffing (followed box directions) and added the onion and celery to it. This came out nice and moist.

I changed this a little. I marinated the pork overnight in olive oil, garlic, and italian seasonings. I could not find kitchen string, so I used skewers to keep it in place while cooking. I m...

This recipe was our first attempt at making stuffed pork tenderloin and we enjoyed it very much. so much so that we're making it again tonight.

Yum! This was delicious! It wasn't very bright of me to make this for the first time on a busy weekday after work. With all the different stages (make the stuffing, flatten the tenderloins, brow...

Having never done this before I found it a littel difficult. I added Chicken broth to the stuffing to moisten it. I could not put all the stuffing in the roast so I cooked about half of the stuf...

I like the idea of browning the meat first but this recipe is lacking some flavor. I would add a little rosemary, thyme, parsley and most importantly, sage!

I was always nervous about stuffing a tenderloin, but this recipe showed me that it is fairly easy. The roast was juicy, flavorful and there were no leftovers. That's always a good sign.

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