Old Fashion Stuffed Pork TenderloinFrom Good4U 5 years ago
- 1 pork tenderloin section maybe 1/2 to 3/4 lb ( cleaned silver skin removed ) shopping list
- 3 or 4 strips of bacon or more if you wish ( I am sure turkey bacon would do here too) shopping list
- toothpicks shopping list
- Old Fashion Stuffing shopping list
- bread torn into pieces about 4-5 slices (day old is best) shopping list
- About 1/2-3/4 cup diced onion shopping list
- 1 cup mashed potatoes (leftovers make this faster!) shopping list
- 1 egg shopping list
- 1half tablespoon of rubbed savory shopping list
- 1 half tablespoon poultry seasoning shopping list
- 1 teaspoon of fresh chopped parsley or dry (Optional) shopping list
- salt and pepper shopping list
- Tad of butter or two. margarine can be used instead shopping list
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!
People Who Like This Dish 25
The CookGood4U Perth, Canada
The Rating3 people
Dec 3/15 This is a great recipe. Now I did you a 3lb piece of pork loin roast which I did cut in half and using my malt pounded somewhat but not to the thickness recommended. Also did not have poultry seasoning but used the same ingredients in dry ...moreNadineM in Mississauga loved it
That looks beautiful Joce! Lovely post!chuckieb in Ottawa loved it
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 to...morechuckieb in Ottawa loved it