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Pork Tenderloin with Stuffing


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  • 4 celery ribs, chopped
  • 1 small onion, chopped
  • 2 T butter
  • 6 cups cubed day-old bread (1/2” cubes)
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 pork tenderloins (approx. 1 pound each)
  • 2 T oil



Step 1

In a small skillet, saute celery and onion in butter until tender. In a bowl, combine the bread cubes, celery mixture, salt and pepper and set aside. Cut a lengthwise slit down the center of each tenderloin to within ½ inch of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to ½ inch thickness. In large skillet, brown pork in oil on both sides over medium-high heat. Spoon stuffing onto one tenderloin. Top with the second tenderloin; tie with string. Place on a rack in a shallow roasting pan. Bake, uncovered at 350 for 50-60 minutes. Let stand for 5 minutes before slicing.

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