STUFFED PORK TENDERLOIN

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 pork tenderloins (1 lb. each)
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. soy sauce
  • 1 Tbsp. lemon juice
  • 1/4 cup finely chopped celery
  • 2 Tbsp. finely chopped onion
  • 2 Tbsp. butter
  • 2 cups soft bread crumbs
  • 1/2 cup chopped apple
  • 2 Tbsp. raisins
  • 2 Tbsp. red currant or raspberry jelly
  • 3/4 tsp. salt
  • 1/4 tsp. poultry seasoning
  • Dash pepper
  • Dash dried rosemary, crushed
  • 6 bacon strips

Directions

  • Cut a lengthwise slit down the center of each
  • tenderloin to within 1/2 inch of the bottom. Open
  • tenderloins so they lie flat. Cover with plastic
  • wrap; pound to flatten to 3/4 inch thickness. Remove
  • plastic wrap. In a large resealable bag, combine the
  • oil, soy sauce and lemon juice; add tenderloins. Seal
  • bag and turn to coat; refrigerate for 8 hours or
  • overnight.
  • In a skillet, saute celery and onion in butter until
  • tender. Remove from the heat. Stir in bread crumbs,
  • apple, raisins, jelly, salt, poultry seasoning, pepper
  • and rosemary. Remove tenderloins from marinade;
  • discard marinade. Spread stuffing down the center of
  • one tenderloin; top with second tenderloin. Tie
  • several times with kitchen string and secure ends with
  • toothpicks. Arrange bacon over the top.
  • Place on a rack in a shallow roasting pan. Bake,
  • uncovered, at 350° for 1 hour or until a meat
  • thermometer reads 160°. Broil 4-6 inches from the
  • heat for 4-5 minutes or until bacon is browned and
  • crisp. Let stand for 10-15 minutes before slicing

Notes

Categories: Main Dish 
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