Vintage Stuffed Pork Tenderloins Recipe


MethodMain Ingredient


 Vegetable cooking spray1
 Finely chopped onion1⁄2 Cup (8 tbs)
 Cracked wheat bread slice3 , cut into 1/2-inch cubes (3/8 Inch Thick)
 Quartered seedless grapes3⁄4 Cup (12 tbs) (Red Variety)
 Cream sherry3 Tablespoon
 Grated orange rind2 Teaspoon
 Ground allspice1⁄4 Teaspoon
 Ground mace1⁄4 Teaspoon
 Ground white pepper1⁄4 Teaspoon
 Pork tenderloins2
 Frozen unsweetened orange juice concentrate1⁄4 Cup (4 tbs), thawed and undiluted
 Water2 1⁄4 Cup (36 tbs), divided
 Prepared mustard1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2758 Calories from Fat 613

% Daily Value*

Total Fat 67 g102.4%

Saturated Fat 21.9 g109.5%

Trans Fat 0.7 g

Cholesterol 1177.9 mg

Sodium 1647 mg68.6%

Total Carbohydrates 116 g38.5%

Dietary Fiber 7.2 g28.6%

Sugars 33 g

Protein 385 g769.2%

Vitamin A 3.6% Vitamin C 106%

Calcium 28.6% Iron 119.6%

*Based on a 2000 Calorie diet


Coat a large nonstick skillet with cooking spray,- place over medium heat until hot.
Add onion, and saute until tender.
Remove from heat, and stir in bread cubes and next 6 ingredients,- set aside.
Trim fat from pork.
Cut a pocket lengthwise, almost to, bur not through the base of each tenderloin.
Spoon grape mixture evenly into pockets.
Bring sides of meat together, and secure at 1-inch intervals, using heavy string.
Place on rack of a broiler pan that has been coated with cooking spray.
Insert meat thermometer into thickest part of roast, if desired.
Combine orange juice, 1/4 cup water, and mustard; brush tenderloins with orange juice mixture.
Pour remaining 2 cups water into broiler pan.
Loosely cover tenderloins with aluminum foil.
Bake at 350° for 45 minutes, basting occasionally.
Uncover, and bake an additional 30 minutes or until meat thermometer registers 170°, basting occasionally.
Transfer tenderloins to a serving platter.
Let stand 5 minutes; remove string.
Garnish with grape clusters,