Stuffed Pork Tenderloin!
Stuffed Pork Tenderloin - courtesy of AllRecipes.com
One of the reviews used boxed stuffing, so that’s what I did!
INGREDIENTS
1 box Stove Top stuffing for Pork
4 celery ribs, chopped (I used two)
1/2 apple, diced
or
4 celery ribs, chopped
1/2 apple, diced
1 small onion, chopped
2 tablespoons butter
6 cups cubed day-old bread
1/2 teaspoon salt
1/4 teaspoon pepper
2 (1 pound) pork tenderloins (mine was 1.3 lbs, so I cut it in half)
2 tablespoons vegetable oil
DIRECTIONS
In a small skillet, saute celery and onion in butter until tender.
In a bowl, combine the bread cubes, celery mixture, apple, salt and pepper; set aside.
If you’re using boxed stuffing, prepare according to box and let sit.
While its resting, cut the apple and celery.
IF you dont care for crunchy celery, saute it a bit.
Mix everything together.
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.
Spoon stuffing onto one tenderloin.
(If you use box stuffing, you’ll have a bit less than 1/2 left. We heated it back up and ate it as a side.)
Top with the second tenderloin; tie with kitchen string. (I didnt have any and it sucked! I had to use toothpicks… not as pretty… and it was hard to get apart.)
Place on a rack in a shallow roasting pan (or Pyrex).
Bake, uncovered, at 350 degrees F for 50-60 minutes or until a meat thermometer inserted into meat reads 160 degrees F.
Let stand for 5 minutes before slicing.
This is great… if you eat it all together. The pork on its own is a bit bland. I’d recommend a mild marinade for the pork before cooking.
Pork pre-slicing - it looks RED! I thought I’d seriously botched something up.
