Ingredients

How to make it

  • Prepping Pork
  • After it is cleaned and silver skin is removed. Here is a bit of info as to how to do it. http://www.youtube.com/watch?v=LFVYcfyd_S8
  • Take the pork tenderloin and slice it length wise not right through. Open it up and place it on a solid surface on plastic wrap and put plastic wrap on top. Pound with a meat mallet or rolling pin. Until it is about 1 half inch or a quarter of an inch thick. Set aside.
  • Stuffing of Your choice or
  • OLD FASIONED STUFFING
  • Tear bread into a medium size bowl.
  • In a small fry pan add butter or margarine melt add diced onion, salt pepper, savory and poultry seasoning. Stir until onion is transparent. Remove from heat.
  • If you have left over mashed potatoes use what you have. If not peel and cut up a medium size potato into small pieces to cook faster. Place in water and boil until done. Drain and mash cool. Add to bread mix bowl, with the onion and seasoning. Beat and egg and add to mix and mix well.
  • Take a piece of tin foil lay it on a baking sheet covering length wise and another piece side ways shinny side up.
  • Lay bacon slices on center of foil about every 2 inches depending on size of tenderloin. Lay Tenderloin centered on top of bacon. Spread as much stuffing as you can or wish on top of tenderloin. Fold up tenderloin and bacon and use toothpicks to keep bacon and tenderloin in place. Top with a tad of butter and wrap with tin foil. Bake in 350F oven for approximately 35-45 minutes. When the 35 minutes is up remove from oven and check it with a knife to see if it is almost done. Leave oven on. Open up the tin foil exposing the whole top of the tenderloin. Return to oven for about 10-15 minutes or until bacon is browned. Remove cover with the tin foil again and let rest for a bit.
  • Either present in whole on a plate or cut and serve immediately for appropriate proportions per person.
  • I would imagine this would freeze well. However I have never had any leftovers on this one ever!

Reviews & Comments 8

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  • Good4U 1 year ago
    I changed the savoury to 1/2 a tablespoon. You could use just only the poultry seasoning if you wish. Yes you are correct Mr. P. The store bought stuffing has all the spices in it. I find them a bit strong and salty for my taste. I intentionally add more torn bread crumbs, an egg and mashed potato to it after the box of stuffing has been made b/c I find that it tastes more like homemade that way. Then if you have any leftover from stuffing the pork you can just toss it in some tinfoil with a tad of butter on the top and pop it in the oven for about 30 minutes with the pork loin. I hope this helps:) Answer to question in IMI
    Stuffed Pork Tenderloin
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  • mrpiggy 1 year ago
    Thanks to this group =====> I Made It I found your recipe : ) This looks and sounds great. I cant wait to try, G4U. Thank you for sharing
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    " It was excellent "
    chuckieb ate it and said...
    Joce, this was so amazing! Jim and I don't eat pork a lot. I usually worry it's going to be dry, but this recipe was so tender and juicy and flavourful! Pretty easy to put together (although I must have looked hilarious while trying to hold it all together with toothpicks...that was a bit tricky!) :) It's a really nice looking dish and one that would certainly impress' company'. This is a total keeper recipe. Thanks so much for sharing. More in IMI
    Stuffed Pork Tenderloin#
    07/22/13
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    " It was excellent "
    chuckieb ate it and said...
    That looks beautiful Joce! Lovely post!
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  • sparow64 2 years ago
    Glad you brought this back up!! I had forgotten. Now I have made myself a note in my new kitchen notebook! lol
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  • justjakesmom 2 years ago
    I LOVE pork tenderloin and this sounds to die for! A little challenging for me with the holding together, etc. but sure it's worth it!
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  • optimistic1_2 3 years ago
    This sounds realllly good!
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  • pleclare 3 years ago
    Yummy!
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  • sparow64 3 years ago
    Sounds wonderful!! We love pork tenderloin. Will be trying this one.
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