Pork Tenderloin with Stuffing

By á-2421

Ingredients

• 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

Preparation

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.