PORK TENDERLOIN WITH STUFFING
For an impressive entree that goes together with ease, you must try my Mom's tenderloin. Sauteed veggies keep the bread stuffing moist, and the pork is so flavorful. -Lois Frazee, Gardnerville, Nevada
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 263 calories, Fat 12g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 477mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
TENDER STUFFED PORK TENDERLOIN
"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
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.
QUINOA STUFFED PORK TENDERLOIN
I've been searching for stuffing recipes that don't use bread as I try and avoid gluten. This quinoa stuffing was my own solution. The sweetness of the apple and raisins in this dish plays nicely with baked yams. Hopefully there are others who will enjoy it as much as I did.
Provided by cameal
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Bring the quinoa and water to a boil in a saucepan over medium-high heat. Reduce heat to low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 minutes.
- Heat the olive oil in a skillet over medium heat. Cook and stir the onion, garlic, apples, raisins, pine nuts, and mushrooms until the onion has softened and turned translucent, about 8 minutes. Stir in the white wine, and cook another minute until the liquid has evaporated. Combine the apple mixture and quinoa until evenly mixed; set aside.
- Preheat an oven to 425 degrees F (220 degrees C).
- Cut the pork tenderloin from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Place between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the tenderloin with the smooth side of a meat mallet to a thickness of 1/2 inch.
- Season the tenderloin on both sides with cinnamon, garam masala, salt, and black pepper. Spoon the quinoa filling onto the tenderloin, then roll up and secure with kitchen twine or toothpicks. Place onto a roasting pan.
- Roast in the preheated oven until the pork is no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center of the filling should read 145 degrees F (63 degrees C). Cover with aluminum foil, and let rest for 10 minutes before slicing.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 21.2 g, Cholesterol 49.1 mg, Fat 12.5 g, Fiber 2.6 g, Protein 21.2 g, SaturatedFat 2.3 g, Sodium 44 mg, Sugar 9.2 g
Z TEJAS STUFFED PORK TENDERLOIN
Make and share this Z Tejas Stuffed Pork Tenderloin recipe from Food.com.
Provided by Karen in MA
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Stuffing:.
- Add all ingredients to mixer and mix well.
- Pork Tenderloin:.
- Butterfly tenderloin and pound out until flat.
- Place stuffing down middle of the tenderloin.
- Place roasted pablono over stuffing.
- Roll tenderloin and secure with butcher twine.
- Brown all four sides of tenderloin.
- Place in oven at 350 degrees for 8-10 minutes or until internal temperature is 160 degrees.
- Allow to cool slightly, remove strings, cut into medallions.
- Roasted Garlic Cream Sauce:.
- Using a sauce pan reduce cream by almost half on medium heat.
- Add chorizo and roasted garlic to thicken slightly for approximately 7-8 minutes, stirring occasionally.
- Mix until smooth.
Nutrition Facts : Calories 2163.1, Fat 186.2, SaturatedFat 100.1, Cholesterol 664.3, Sodium 2575.1, Carbohydrate 19, Fiber 0.8, Sugar 2.6, Protein 103.2
Z TEJAS GRILLED OR SAUTéED RUBY TROUT
Make and share this Z Tejas Grilled or Sautéed Ruby Trout recipe from Food.com.
Provided by Karen in MA
Categories Trout
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Rub cilantro pesto on flesh of trout then place on grill or sautéed pan skin side down.
- Turn over and grill/sauté for approximately 3 minutes creating grill marks.
- Remove skin using tongs.
- Place mix veggies into vegetable water and heat up for one minute.
- Add herb butter to a 10 inch skillet and place on high heat.
- Add drained mix veggies to skillet and sauté till tender.
- Salt and pepper to taste.
- Place trout on a platter and top with avocado relish.
Nutrition Facts : Calories 883.7, Fat 24.2, SaturatedFat 9.6, Cholesterol 129.1, Sodium 778.7, Carbohydrate 112.8, Fiber 11.3, Sugar 10.4, Protein 50.4
STUFFED AND ROLLED PORK TENDERLOIN
Sometimes you just have to show off. This is one of my many recipes that looks very impressive to your dinner guests but is, in fact, quite simple and easy to prepare.
Provided by Chef John
Categories Pork Tenderloin
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
- Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
- Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
- Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper.
- Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
- Cook in the preheated oven until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.
Nutrition Facts : Calories 283.5 calories, Carbohydrate 15.1 g, Cholesterol 109.7 mg, Fat 14.1 g, Fiber 1.6 g, Protein 23.7 g, SaturatedFat 3.4 g, Sodium 1294.9 mg, Sugar 6.8 g
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