Tuesday, March 29, 2011

Stuffed pork Tenderloin

Flavorful, hearty, juicy and tender... this dish is enough to make any one's mouth water.

Stuffed Pork, Smothered Green Beans & Sauteed Mushrooms

The Good: This recipe is absolutely delicious and the fresh herbs are to die for!
The Bad: There was so much stuffing left over when we followed the recipe.  Friday expect to see what we did with the extra filling.
The Ugly: Only 2 servings!  This is a lot of work for only 2 SERVINGS!

Suggestions before starting:
When making this we did not having any kitchen string so we used toothpicks instead.
This dish is extremely fragrant and will leave the smell in your clothes, purse and other items.  If this is something that bothers you, be sure to put those items in another room before starting.  Sage is a very fragrant spice when baked.
We made the green beans to go with the pork because I don't use bacon often and wanted to use it up.  Tomorrow expect to see the recipe for that and Friday watch for a recipe that uses the extra stuffing!

Stuffed Pork Tenderloin from All Recipes

1 (3/4 pound) pork tenderloin

1/2 cup chopped onion
2 tablespoons butter

1 cup soft bread crumbs

1/4 cup minced fresh parsley

1/4 teaspoon rubbed sage

1/4 teaspoon dried rosemary, crushed

1/4 teaspoon salt

1/8 teaspoon pepper

1 egg, lightly beaten

1-2 bacon strips

1. Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside.

2. In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients.

3. Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 50-60 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing.

1 comment:

LifeBelowZero said...

Happy to be a new follower.
Life Below Zero