Stuffed Pork Tenderloin

Stuffed Pork Tenderloin

"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."
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Ingredients

1 h 10 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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Directions

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  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. Bake, uncovered, at 350 degrees F for 50 to 60 minutes or until a meat thermometer reads 145 degrees F (63 degrees C). Let stand for 5 minutes before slicing.

Reviews

Read all reviews 50
  1. 64 Ratings

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Most helpful positive review

If you like old fashion comfort food, this recipie is for you. As it states, this is something her grandmother made and it is almost identical a recipie my grandmother used to make when I was l...

Most helpful critical review

This was absolutely out of this world, 5-star delicious--once I got done playing around with it. As written this recipe is boring, unimaginative and with an off cooking time and temperature. I s...

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This was absolutely out of this world, 5-star delicious--once I got done playing around with it. As written this recipe is boring, unimaginative and with an off cooking time and temperature. I s...

If you like old fashion comfort food, this recipie is for you. As it states, this is something her grandmother made and it is almost identical a recipie my grandmother used to make when I was l...

This was a really good start.. I played around with it a bit. I didn't use soft bread crumbs, but dry ancient grain crackers, crumbled. I added a few things to the stuffing, such as extra garlic...

This was a great recipe - really tasty. I changed it just a little by cooking it at 425 for 30-35 minutes instead and I used ham on top (didn't have any bacon) and it was moist and delicious.

I made this recipe with my sister for Christmas dinner. It was really moist and tasty--not dry at all, but it was on the salty side. I bought the loin from Fred Meyer and it was pre-brined. A...

I don't know if I did something wrong but I found this to be on the dry side.

i took the other recommendation and added ham to my recipe, because it was what i had instead of bacon and also, because some others had said it was dry, I added chicken broth in the bottem of t...

Great recipe. I marinated the tenderloin first for a few hours with the "Ginger and Rosemary Pork marinade" and used ham instead of bacon. I took the ham off at the end and my boyfriend crumbled...

This recipe is also good with pork tenderloin roast. Cut the roast in half and pound same as chops and stuff and roll. You can hold together with wooden skewers cut to 1 and half inch pieces.

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