More Great Recipes: Main Dish

Stuffed Pork Tenderloin


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Member since 2006

Serves | Prep Time | Cook 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


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


Pairs Well With


Notes

A dash of local for every season
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