Pork Tenderloin (stuffed)

By cyosi

Ingredients

• (Marinade):
• 2 pork tenderloins (3/4 pound each)
• 3/4 cup dry red wine or reduced-sodium beef broth
• 1/3 cup packed brown sugar
• 1/4 cup ketchup
• 2 tablespoons reduced-sodium soy sauce
• 2 garlic cloves, minced
• 1 teaspoon curry powder
• 1/2 teaspoon minced fresh gingerroot
• 1/4 teaspoon pepper
• (Stuffing):
• 1 small onion, chopped
• 1/2 cup butter, cubed
• 1 package (6 ounces) sage stuffing mix
• 1-1/2 cups (12 ounces) sour cream
• 1/2 teaspoon lemon-pepper seasoning

Preparation

Step 1

Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. In a large resealable plastic bag, combine the wine or broth, brown sugar, ketchup, soy sauce, garlic, curry, ginger and pepper; add pork. Seal bag and turn to coat; refrigerate for 2-3 hours.

Using a sharp knife, cut a pocket in each pork chop. In a large skillet, saute onion in butter until tender. Stir in the stuffing mix, sour cream.
Fill each chop with about 1/3 cup stuffing mixture; secure with toothpicks if necessary. Place on a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with lemon-pepper. Bake, uncovered, at 350° for 35-40 minutes or until a meat thermometer reads 160°. Discard toothpicks.