Stuffed And Glazed Tenderloin Of Pork Recipes

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STUFFED PORK TENDERLOIN



Stuffed Pork Tenderloin image

I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.

Provided by ciaofraz

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 5

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil, or as needed
10 white mushrooms, minced
1 shallot, minced
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon dried sage
½ teaspoon ground black pepper
¼ teaspoon salt
¼ cup chopped fresh parsley
2 cups fresh spinach
1 teaspoon Dijon mustard
1 (2 pound) pork tenderloin, butterflied and pounded flat
4 slices prosciutto
2 tablespoons extra-virgin olive oil

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).

Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g

GLAZED AND STUFFED PORK TENDERLOIN



Glazed and Stuffed Pork Tenderloin image

I couldn't find the perfect glazed and stuffed pork tenderloin, so I decided to give it a try on my own. This recipe is awesome!

Provided by TPATNO

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h45m

Yield 4

Number Of Ingredients 17

1 (1 pound) pork tenderloin
1 tablespoon canola oil
2 tablespoons butter
3 celery ribs, chopped
1 small onion, chopped
½ cup bread crumbs
1 teaspoon garlic powder
1 tablespoon chopped parsley
1 teaspoon garlic powder
¼ teaspoon dried rosemary
¼ teaspoon salt
¼ teaspoon pepper
¼ cup cranberry jam
¼ cup jalapeno pepper jam
1 teaspoon minced garlic
1 teaspoon minced onion
1 teaspoon garlic powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut a lengthwise slit 3/4 of the way through pork tenderloin and spread tenderloin open. Pound the meat flat and to 1/4-inch thickness with a meat mallet.
  • Heat canola oil in a large skillet over medium heat and brown the flattened tenderloin in the hot oil, about 5 minutes per side. Transfer tenderloin to a plate.
  • Heat butter in skillet over medium heat and cook and stir celery and onion in the hot butter until tender, about 8 minutes. Stir bread crumbs, parsley, 1 teaspoon garlic powder, rosemary, salt, and black pepper into the celery and onions.
  • Open the tenderloin and spread the bread crumb mixture over the meat to within 1/2 inch of the edge. Fold the tenderloin over the stuffing and tie together with kitchen string; place into a shallow roasting pan.
  • Stir cranberry jam, jalapeno pepper jam, garlic, and garlic powder together in a bowl; spread mixture over the tenderloin.
  • Bake in the preheated oven until the jam mixture has baked into a glaze and an instant-read meat thermometer inserted into the middle of stuffing reads 160 degrees F (70 degrees C), 50 to 60 minutes. Let meat stand 5 minutes before untying and slicing.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 36.7 g, Cholesterol 78.5 mg, Fat 15.6 g, Fiber 2.1 g, Protein 23 g, SaturatedFat 6.1 g, Sodium 390.5 mg, Sugar 12.1 g

STUFFED PORK TENDERLOIN



Stuffed Pork Tenderloin image

These taste-tempting slices of pork tenderloin are marinated overnight, then filled with a flavorful apple stuffing. For a simple side dish, prepare steamed broccoli with lemon or garlic brussels sprouts. To complete the meal, serve pumpkin pie with whipped topping or warm apple crisp with ice cream.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 11

1/3 cup apple jelly
2 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons vegetable oil
1/2 teaspoon ground ginger
2 pork tenderloins (about 1/2 pound each)
1/2 cup chopped tart apple
1/2 cup soft bread crumbs
2 tablespoons finely chopped celery
2 tablespoons chopped pecans
1/2 cup apple juice

Steps:

  • In a small saucepan, combine the first five ingredients. Cook and stir until the jelly is melted; cover and refrigerate 4-1/2 teaspoons. , Slice each tenderloin lengthwise to within 1/2 in. of the bottom. Place in a large resealable plastic bag. Add remaining jelly mixture. Seal and refrigerate for 4 hours or overnight. , Place meat in a 9-in. square baking dish; discard marinade. In a bowl, combine apple, bread crumbs, celery, pecans and reserved jelly mixture. Spoon apple mixture down the center of tenderloins; secure with toothpicks. Drizzle with apple juice. , Cover and bake at 375° for 30 minutes or until a thermometer reads 160°. Discard toothpicks. Let stand for 10 minutes before slicing.

Nutrition Facts :

TENDER STUFFED PORK TENDERLOIN



Tender Stuffed Pork Tenderloin image

"My grandmother often prepared this stuffed pork loin for Sunday dinner. She loved to cook and eat, especially when she had someone to share her food with." - Mary Ann Marino, West Pittsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 servings.

Number Of Ingredients 11

1 pork tenderloin (3/4 to 1 pound)
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 bacon strip

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.

Nutrition Facts : Calories 476 calories, Fat 27g fat (12g saturated fat), Cholesterol 239mg cholesterol, Sodium 719mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 41g protein.

STUFFED AND GLAZED TENDERLOIN OF PORK



Stuffed and Glazed Tenderloin of Pork image

This is my favorite way to cook pork tenderloin. It's glazed with Apricot preserves, and stuffed with bread crumbs, dried fruits, and onions for good measure, which makes for a great company dinner!

Provided by Recipe Baroness

Categories     Pork

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 18

3 lbs pork tenderloin
4 tablespoons butter
1 garlic clove
2 cups white breadcrumbs
1 cup dried fruit, like apricot, raisins, and currents, chopped finely
1 tablespoon finely chopped parsley
1 tablespoon finely chopped onion
1 garlic clove
1/2 tablespoon tarragon
4 tablespoons melted butter
1 orange, rind and pulp of
1 egg, lightly beaten
salt and pepper
2 cups apricot preserves
1 tablespoon brown sugar
1 lemon, juice of
1/2 teaspoon curry powder
1 tablespoon water

Steps:

  • Prepare the stuffing first:.
  • Mix the bread crumbs, the cut up dried fruits, parsley, onion, crushed garlic, and tarragon in a bowl.
  • Stir in the melted butter.
  • Grate the rind of the orange and add as well as the cut up orange flesh.
  • Beat the egg lightly and use it to bind the mixture together.
  • Season to taste with the salt and pepper.
  • Trim away the fat from the tenderloin and remove the transparent skin.
  • Slit the meat lengthwise through half its thickness and open it out and flatten the meat out, by pounding it.
  • Spread the stuffing over the tenderloin and roll up tightly from the bottom and tie with string.
  • Melt the butter in a heavy frying pan.
  • Peel and slice the garlic and sauté until brown.
  • Cook the pork for a few minutes in the butter until evenly browned on all sides.
  • Cover the pan with a lid and roast on the center shelf of a preheated oven at 325°F for 1 1/2 hours or (30 minutes per pound).
  • Remove the lid and let the meat brown for the last 10 minutes.
  • To make the sauce, put the apricot preserves in a saucepan and add the remaining ingredients.
  • Heat over medium heat for 10 minutes or until preserves have melted and the sugar and spices are blended by stirring.
  • Before serving, remove the string and carve the meat into slices, spooning glaze over the pork.

Nutrition Facts : Calories 866.1, Fat 29.4, SaturatedFat 14.4, Cholesterol 225.6, Sodium 385, Carbohydrate 105.5, Fiber 4.2, Sugar 44.5, Protein 51

STUFFED PORK TENDERLOIN



Stuffed Pork Tenderloin image

Make and share this Stuffed Pork Tenderloin recipe from Food.com.

Provided by CountryLady

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 pork tenderloin, cleaned of fat
8 ounces blue cheese
1 head radicchio, chopped
1 medium leek, chopped
4 slices prosciutto
6 ounces 35% cream
6 ounces tomato sauce, strained
2 ounces butter
1 ounce oil
salt and pepper

Steps:

  • Create a cavity through the tenderloin using a sharp thin bladed knife, enlarge it with fingers and set aside.
  • Sauté the leeks in a little butter and oil until tender, set aside to cool.
  • It must be cool or it will melt the cheese.
  • In a bowl, mix the leeks, the chopped radicchio and the cheese.
  • Fill the cavity of the tenderloin from both ends with the stuffing.
  • Close the ends with a slice of prosciutto.
  • Tie with a string at each end.
  • Sauté in a pan until golden brown and finish in a preheated oven at 450°F for 15 - 20 minutes.
  • Remove from the oven and set aside.
  • Boil the tomato sauce and add the cream, cook until creamy and slightly dense.
  • Slice the tenderloins in medallions and arrange on a platter.
  • Drizzle some to the sauce around it and serve.

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