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Stuffed Pork Tenderloin Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Sesame seed||1⁄4 Cup (4 tbs)|
|Chopped celery stalks||1⁄2 Cup (8 tbs) (1 Stalk)|
|Chopped onion||2 Tablespoon|
|Instant minced onion||2 Teaspoon|
|Bread slice||3 , cubed|
|Poultry seasoning/Thyme||1⁄2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Pork tenderloins||2 1⁄2 Pound (2 Tenderloins, 1 1/4 Pound Each)|
Serving size: Complete recipe
Calories 2229 Calories from Fat 918
% Daily Value*
Total Fat 104 g160.2%
Saturated Fat 45.2 g226.1%
Trans Fat 0.4 g
Cholesterol 858.1 mg
Sodium 3074 mg128.1%
Total Carbohydrates 62 g20.8%
Dietary Fiber 7.5 g29.9%
Sugars 3.7 g
Protein 248 g495.5%
Vitamin A 35.4% Vitamin C 8.4%
Calcium 50.7% Iron 106.2%
*Based on a 2000 Calorie diet
Cook uncovered, 3 minutes stirring occasionally.
Mix in bread, salt, poultry seasoning and Worcestershire sauce.
Cut each pork tenderloin almost through lengthwise, flatten slightly.
To keep meat out of juices, invert a saucer in bottom of 2-quart (12x7) baking dish.
Lay one of flattened tenderloins, cut-side up, in baking dish.
Spoon bread stuffing onto tenderloin.
Top with other tenderloin, cut-side down with wide end over narrow end of bottom piece.
Bring string around tenderloins, tying to hold together.
Cook uncovered, 15 minutes, let rest, covered, 10 minutes and then cook uncovered, an additional 10 minutes.
For easier slicing, cover loosely with foil and let stand 10 to 15 minutes.