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Sauté onions, garlic, celery, carrot, and seasonings in butter until tender. Add 1 1/2 cups cooked wild rice; stir to combine. Spread stuffing mixture over split meat. Fold meat back over itself. Tie with kitchen string. Add the tied tenderloin and chicken broth to the prepared cooking bag;

Pork tenderloine is cooked with stuffing in the slow cooker. Easy crockpot pork tenderloin recipe.

Heat the butter or olive oil in a skillet over medium heat. Add the apples and onion and sauté until lightly brown and soft, about 5 minutes. Add the bread crumbs, marjoram and savory, and toss with the apple-onion mixture until moistened through. Remove from heat.

Butterfly pork and pound to an 8x10-inch rectangle. Sprinkle lightly with salt and pepper. Melt butter in saucepan. Add onion and celery; cook until soft but not brown. Stir in glace and simmer 3 minutes. Remove from heat. Add prunes and rice; salt and pepper to taste.

For stuffing, combine pear, nuts, carrot, bread crumbs, onion, ginger, salt, and pepper; set aside. Butterfly the tenderloin by making a lengthwise slit down the center to within 1/2 inch of underside. Open flat; pound with a meat mallot to about 1/4-inch thickness. Spread stuffing over butterflied

Nestlé USA's Specialty Foods Group awarded a grand prize to Maryland resident Judy Murphy for her Roasted Pork Tenderloin with Walnut Curry Stuffing and Red Currant Glaze recipe. Inspired by her love for Latin-style foods, Murphy features a delicious combination of sweet and spicy flavors
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Stuffing for Pork Tenderloin