More Great Recipes: Main Dish

Stuffed Pork Tenderloin

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Member since 2006

Serves | Prep Time | Cook Time


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


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

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