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Chestnut & Brussels Sprout Stuffed Pork Tenderloin Recipe
|Pork tenderloin||1 Large, split lengthwise|
|Cooked brussels sprouts||1 Cup (16 tbs), chopped|
|Cooked shelled chopped chestnuts||1⁄2 Cup (8 tbs) (Italian Variety)|
|Melted butter/Margarine||3 Tablespoon|
Calories 321 Calories from Fat 118
% Daily Value*
Total Fat 13 g20.3%
Saturated Fat 6.4 g31.9%
Trans Fat 0.1 g
Cholesterol 128.4 mg
Sodium 162.4 mg6.8%
Total Carbohydrates 13 g4.2%
Dietary Fiber 1.2 g4.7%
Sugars 3 g
Protein 37 g73%
Vitamin A 8.9% Vitamin C 57.4%
Calcium 3% Iron 13.5%
*Based on a 2000 Calorie diet
Mix remaining ingredients and spread on meat.
Roll up crosswise and tie.
Put on rack in baking pan and bake in preheated very hot oven (450°F.) for 15 minutes.
Reduce heat to slow (325°F.) and bake for 1 hour, basting occasionally with pan liquid.
Untie and slice.