Easy Stuffed Pork Tenderloin Recipes

TENDER STUFFED PORK TENDERLOIN

Steps:

• 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. , 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. , 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° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
• Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
• Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
• Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

STUFFED PORK TENDERLOIN

Steps:

• Preheat a grill to 375 degrees F.
• Fan out the loin by slicing it down the middle but not all the way through. Do the same to each side of the loin. Place the fanned loin in between 2 pieces of plastic wrap and pound until it is about 3/8-inch thick. Season with salt and fresh cracked black pepper.
• Place mango, pineapple, fresh coconut, cilantro, red onions, garlic, chives, and honey in a large bowl and fold together. Season, to taste, and loosen with fresh coconut milk if too thick. Lay out your pounded pork loin, spread on salsa, roll, and bind it together with some butchers string. Grill on high heat to achieve a golden brown color for about 6 to 9 minutes.
• To finish, lower the heat to 300 degrees F for 30 minutes or until an internal temperature of 165 to 170 degrees F is reached.

CHEESE-STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
• Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

EASY STUFFED PORK TENDERLOIN

Steps:

• Rinse both Tenderloins and with a very sharp knife remove most of the membrane from the outside. Hold the Tenderloin on end and slice down the middle but not all the way through. Fold open the loins and cover with sheet of waxed paper. Pound them a little thinner with a meat mallet or roll out with rolling pin. Set loins aside.
• In frying pan melt butter or margarine over medium heat. Add cut up sausage (hot or mild) and saute for about 5 minutes. Add onions and peppers and saute for another 5 minutes.
• Add contents of paxo box to pan with 1 cup of boiling water and combine. It will get sticky that's what we want. Remove from heat.
• On a large cutting board or clean counter lay out 18 inch lengths of cooking twine vertically about 2 inches apart for the length of the tenderloin. Place one tenderloin on the cooking twine. Place stuffing mixture on tenderloin in mound along the middle of loin not flat. Place second loin on top of stuffing and tie the strings starting in the middle. Fold the edges of the top loin inside the edge of the bottom loin before binding with twine.
• Lay enough bacon strips vertically on the counter or cutting board for the length of the loin. Place stuffed loin on top of bacon and fold bacon over top securing with tooth picks.
• Place loin on rack in backing pan with 1/2 cup water on bottom. Cover with aluminum foil and bake for 1 1/4 hours at 350 degrees. Remove pan from oven and remove foil. Place pan back in oven under broiler and watch until bacon gets a little more crispy.
• For main course serve with mashed tatoes, turkey gravy and veges. Enjoy!

STUFFED PORK TENDERLOIN

Steps:

• In a large skillet, melt butter over medium hear. Add onion and garlic; cook 5 minutes, stirring frequently, or until tender. Stir in spinach; cook 3 minutes. Add bacon, Parmesan, salt, and pepper. Stirring until cheese is melted; set aside. Butterfly tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure on right side. Open tenderloin, and place between 2 sheets of heavy-duty plastic wrap; flatten t 1/2 inch thickness, using a meat mallet or rolling pin.
• Spread spinach mixture over tenderloin, leaving a 1/2 inch border. Roll-up tenderloin, jellyroll fashion, starting with long side. Tie tenderloin, at 2 inch intervals with heavy string. Preheat over to 475.
• Place tenderloin on a lightly greased rack in a shallow roasting pan. Bake 20 minutes. Reduce heat to 325; cover, and bake 30 - 40 minutes, or until a thermometer inserted in thickest portion registers 155. Let stand 10 minutes before slicing.

PORK TENDERLOIN WITH STUFFING

Steps:

• Preheat oven to 425°. In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine the bread cubes, celery mixture, salt and pepper; set aside., Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/2-in. thickness. In a large skillet, brown pork in oil on all sides over medium-high heat., Spoon stuffing onto one tenderloin. Top with the second tenderloin; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, until a thermometer inserted into meat reads 145°, 20-30 minutes. Let meat stand for 5 minutes before slicing.

STUFFED PORK TENDERLOIN

Steps:

• First, make the stuffing. Melt the butter with the oil in a large non-stick frying pan on medium heat.
• Add the onions and cook for about 10 minutes, stirring occasionally - until the onions are translucent and soft. Add the sage, thyme, lemon juice and lemon zest and stir.
• Turn the heat down a little and gradually add the breadcrumbs, stirring continuously so they absorb the butter and bulk up the mixture. If the breadcrumbs are too dry and there is no more butter to absorb, add a little more butter and melt it in. Transfer the mixture to a bowl and allow to cool.
• Cut a slit about 3/4 of the way into the pork loins, along their full length. Flatten out in order to fill this pocket with the stuffing
• Position the rashers of bacon side-by-side on a lightly greased large baking tray. The idea is that the bacon should be the length of the loin, so 6-8 depending on the sizes. Place the slit tenderloin on top of them. Fill the pocket with the stuffing mixture.
• Close up the loin bit by bit by stretching the bacon and using it to seal up the pork. Try and get the join underneath the loin to keep it closed. Do this all the way along until the pork is wrapped up like a big parcel
• Roast in a preheated oven at 200 degrees for 20-25 minutes, turning over halfway through. The bacon should be just crispy. Leave to rest for 5 minutes before slicing.
• For the sauce:
• Heat the oil and butter in a pan and sautee the mushrooms for about 5 minutes
• Add the white wine, bay leaf & peppercorns and boil rapidly to reduce by half .Add the vegetable stock and cook for a further 5 minutes on a medium heat.
• Stir in the mustard and then the cream. Season well. Simmer gently for 5 minutes. Serve the sauce around the pork