Stuffed Pork Tenderloin Recipe

Stuffed Pork Tenderloin Recipe
By Ann
This easy to make, mouthwatering stuffed pork tenderloin recipe is juicy and flavorful. The wonderful combination of spices, the simple stuffing and dressing, all combine for a fabulous pork tenderloin entree.

Prep Time: 20 minutes
Cook Time: 60 Minutes

Ingredients:

● 4 TBSP Butter
● 1 Golden Delicious Apple, cored and grated
● 1 tsp Crushed Rosemary
● 1 tsp Tarragon
● 1 tsp Parsley
● 1½ Water
● 6 oz Stuffing (use boxed!)
● 2 lbs Pork Tenderloin
● 3 TBSP Dijon Mustard
● 1 tsp Brown Sugar

Directions:

● In a medium sauce pan over medium heat melt the butter.
● Add the Apple and cook for 2 minutes.
● Add ½ each of the rosemary, tarragon and parsley.
● Add 1½ Cups of water and bring to a boil.
● Add the stuffing stir to moisten, cover and set aside.
● Preheat oven to 350˚.
● Butterfly the Tenderloin by cutting down vertically lengthwise about a 1/3 of the way in from the side of the tenderloin until 2/3 of the way through, don not cut all the way through.
● Then cut horizontally to the opposite side of where you started. You should now have a rectangle-ish flat piece of meat.
● Spoon the stuffing onto the cut side of the meat leaving a half inch space along the long edges.
● Roll the meat along the long edge and make a cylinder.
● Place rolled pork tenderloin onto a greased jelly roll pan seam side down and cook at 350˚ until the internal temperature is at 140˚, 25-30 minutes depending on the thickness of the tenderloin.
● In a small bowl stir together the mustard, brown sugar and remaining parsley, tarragon and rosemary.
● Brush on the meat and continue to cook the pork tenderloin until internal temperature of the pork (not the stuffing) is 150˚.
● Remove and cover with foil and let rest 10 minutes.
● Slice and serve.

● Makes 4 servings Stuffed Pork Tenderloin

Stuffed Pork Tenderloin Mise en Place:

● Medium Sauce Pan
● Peeler
● Knife
● Measuring Cup
● Grater
● Measuring Spoons
● Spoon
● Jelly Roll Pan
● Small Dish
● Cooking Thermometer
● Basting Brush

Stuffed Pork Tenderloin Ingredients:

● 4 TBSP Butter
● 1 Golden Delicious Apple, cored and grated
● 1 tsp Crushed Rosemary
● 1 tsp Tarragon
● 1 tsp Parsley
● 1½ Water
● 6 oz Stuffing (use boxed!)
● 2 lbs Pork Tenderloin
● 3 TBSP Dijon Mustard
● 1 tsp Brown Sugar

Stuffed Pork Tenderloin Directions:

● In a medium sauce pan over medium heat melt the butter.
● Add the Apple and cook for 2 minutes.

● Add ½ each of the rosemary, tarragon and parsley.
● Add 1½ Cups of water and bring to a boil.
● Add the stuffing stir to moisten, cover and set aside.
● Preheat oven to 350˚.
● Butterfly the Tenderloin by cutting down vertically lengthwise about a 1/3 of the way in from the side of the tenderloin until 2/3 of the way through, don not cut all the way through.
● Then cut horizontally to the opposite side of where you started. You should now have a rectangle-ish flat piece of meat.
● Spoon the stuffing onto the cut side of the meat leaving a half inch space along the long edges.
● Roll the meat along the long edge and make a cylinder.
● Place rolled pork tenderloin onto a greased baking sheet seam side down and cook at 350˚ until the internal temp is at 140˚, 25-30 minutes depending on the thickness of the tenderloin.

● In a small bowl stir together the mustard, brown sugar and remaining parsley, tarragon and rosemary.

● Brush on the meat and continue to cook the pork tenderloin until internal temperature of the pork (not the stuffing) is 150˚.
● Remove and cover with foil and let rest 10 minutes.
● Slice and serve.

● Makes 4 servings Stuffed Pork Tenderloin

● To print the Stuffed Pork Tenderloin recipe, click here.

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