STUFFED PORK TENDERLOIN

By stepjo7269

Taste of Home
By: Mary Ann Marino of West Pittsburg, Pennsylvania

Ingredients

• Directions:
• 1 pork tenderloin (3/4 to 1 pound)
• 1/2 cup chopped onion
• 2 tablespoons butter
• 1 cup soft bread crumbs
• 1/4 cup minced fresh parsley
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 egg, lightly beaten
• 1 bacon strip
• ●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 degrees for 50-60 minutes or until a meat thermometer reads 160°.
• ●Let stand for 5 minutes before slicing.

Details

Servings 2

Preparation

Step 1

476 calories/8 oz. serving