Try this Stuffed Pork Tenderloin recipe, or contribute your own.
- Carbohydrate 24.708 g
- Cholesterol 291.2 mg
- Fat 29.7254 g
- Fiber 1.70999994277954 g
- Protein 92.533 g
- Saturated Fat 7.18586 g
- Serving Size 1 1 recipe (492g)
- Sodium 234.13 mg
- Sugar 22.9980000572205 g
- Trans Fat 2.42424 g
- Calories 749 calories
Step-by-step
- Preheat oven to 375.
- Prepare stuffing according to package directions.
- When cooked, mix in the craisins.
- Allow to cool for a few minutes.
- Slice tenderloin the long way down the entire side being careful not to cut all the way through.
- Open it up and lay it flat.
- Cover with plastic wrap (to avoid raw pork from flying around your kitchen).
- Using a mallet pound the tenderloin flat and as thin as you can get it.
- Place 3 or 4 strings underneath the roast about 3 inches apart.
- Spoon the stuffing mixture down the center of roast.
- Roll up your loin, being sure to tuck the ends in (if possible) and tie the strings to secure it closed.
- In a small bowl, combine olive oil and seasoning to create a paste.
- Rub the tenderloin all over with the mixture.
- Roast at 375 for about 45 minutes.
- Let rest 5-10 minutes before slicing.
My Go-To Weeknight Dinner: Stuffed Pork Tenderloin
As a busy mom of three, finding time to cook a delicious and healthy dinner can feel like a Herculean task. Between school pick-ups, soccer practice, and the never-ending cycle of laundry, the thought of spending hours in the kitchen often fills me with dread. But I've learned a few tricks over the years, and one of my absolute favorite weeknight winners is this stuffed pork tenderloin. It's elegant enough for company, but simple enough for a Tuesday night.
The beauty of this recipe lies in its versatility. You can easily adapt it to whatever stuffing mix you have on hand – cranberry-wild rice is a festive option, while classic bread stuffing offers a comforting familiarity. And don't be afraid to experiment with the seasoning! A little garlic powder, onion powder, and a dash of paprika can transform this simple dish into a flavor explosion. The key is to keep it simple and let the high-quality ingredients shine.
Why I love this recipe: It's quick, it's easy, and it’s incredibly impressive. The tenderloin cooks up beautifully, resulting in a juicy and flavorful centerpiece for any meal. The stuffing adds a delightful layer of texture and taste, preventing the pork from becoming dry. Plus, cleanup is a breeze! Most of the preparation can be done ahead of time, leaving you with minimal fuss on a busy weeknight.
Tips for success: Don't overcook the pork! Overcooked pork tenderloin is dry and tough, so make sure to use a meat thermometer to check for doneness. The internal temperature should reach 145°F (63°C). Also, take your time when you are stuffing and rolling. Make sure the stuffing is distributed evenly throughout the roast for optimal flavor. Finally, letting the pork rest for 5-10 minutes after cooking is crucial. This allows the juices to redistribute, ensuring a moist and tender final product.
Serving suggestions: This stuffed pork tenderloin is incredibly versatile. I often serve it with roasted vegetables like asparagus or broccoli, or a simple side salad. Mashed potatoes are also a classic pairing, offering a comforting counterpoint to the rich and savory pork. For a complete meal, I’ll sometimes add a side of crusty bread to soak up the delicious pan juices.
Beyond the practical aspects, this dish holds a special place in my heart. It's a recipe that I've perfected over the years, adapting it to suit my family's ever-changing tastes and dietary needs. It's a reminder that even amidst the chaos of daily life, there's always time to create something delicious and nourishing. And that, more than anything, is what makes it a true weeknight winner.
I hope you enjoy this recipe as much as I do. Let me know in the comments how yours turns out!
