APPLE-STUFFED PORK TENDERLOIN
My mother used to make this apple stuffed pork loin. To lighten my mom's recipe up a bit, I reduced the amount of croutons called for and used the fat-free variety. -Sandra Harrison of Viera, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 3 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 336 calories, Fat 7g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 417mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
STUFFED AND ROLLED PORK TENDERLOIN
Sometimes you just have to show off. This is one of my many recipes that looks very impressive to your dinner guests but is, in fact, quite simple and easy to prepare.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
- Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
- Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
- Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper.
- Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
- Cook in the preheated oven until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.
Nutrition Facts : Calories 283.5 calories, Carbohydrate 15.1 g, Cholesterol 109.7 mg, Fat 14.1 g, Fiber 1.6 g, Protein 23.7 g, SaturatedFat 3.4 g, Sodium 1294.9 mg, Sugar 6.8 g
TENDER STUFFED PORK TENDERLOIN
"My grandmother often prepared this stuffed pork loin for Sunday dinner. She loved to cook and eat, especially when she had someone to share her food with." - Mary Ann Marino, West Pittsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- 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° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 476 calories, Fat 27g fat (12g saturated fat), Cholesterol 239mg cholesterol, Sodium 719mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 41g protein.
MUSHROOM-STUFFED PORK TENDERLOIN
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
- Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
- Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
- Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
- Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.
Nutrition Facts : Calories 323 calorie, Fat 17 grams, SaturatedFat 3.5 grams, Cholesterol 116 milligrams, Sodium 301 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 39 grams, Sugar 1 grams
BACON WRAPPED STUFFED PORK TENDERLOIN
This is a old family recipe that I have been making for years. Serve with homemade apple sauce.
Provided by JENNAMARAL
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the pork almost in half, but do not cut all the way through. Butterfly the sides until the pork is open enough to stuff.
- Mix torn bread, melted butter, poultry seasoning, onion, and celery in a bowl until bread is evenly coated with butter and seasoning; season with salt and pepper. Stuff the pork tenderloin with the bread mixture. Wrap the pork around the filling and secure closed with toothpicks. Wrap bacon slices around the stuffed tenderloin. Season top of tenderloin with black pepper.
- Cook in the preheated oven until pork is cooked through, about 45 minutes. An instant-read thermometer inserted into the center of the stuffing should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 329.7 calories, Carbohydrate 14.3 g, Cholesterol 91.4 mg, Fat 19.5 g, Fiber 1.4 g, Protein 23.7 g, SaturatedFat 9.9 g, Sodium 505.9 mg, Sugar 2.2 g
EASY STUFFED PORK TENDERLOIN
A tasty recipe with a minimum of ingredients and relatively short cooking time. The instructions are a little long so just read them through once before starting.
Provided by WOLFGANG S.
Categories Pork
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse both Tenderloins and with a very sharp knife remove most of the membrane from the outside. Hold the Tenderloin on end and slice down the middle but not all the way through. Fold open the loins and cover with sheet of waxed paper. Pound them a little thinner with a meat mallet or roll out with rolling pin. Set loins aside.
- In frying pan melt butter or margarine over medium heat. Add cut up sausage (hot or mild) and saute for about 5 minutes. Add onions and peppers and saute for another 5 minutes.
- Add contents of paxo box to pan with 1 cup of boiling water and combine. It will get sticky that's what we want. Remove from heat.
- On a large cutting board or clean counter lay out 18 inch lengths of cooking twine vertically about 2 inches apart for the length of the tenderloin. Place one tenderloin on the cooking twine. Place stuffing mixture on tenderloin in mound along the middle of loin not flat. Place second loin on top of stuffing and tie the strings starting in the middle. Fold the edges of the top loin inside the edge of the bottom loin before binding with twine.
- Lay enough bacon strips vertically on the counter or cutting board for the length of the loin. Place stuffed loin on top of bacon and fold bacon over top securing with tooth picks.
- Place loin on rack in backing pan with 1/2 cup water on bottom. Cover with aluminum foil and bake for 1 1/4 hours at 350 degrees. Remove pan from oven and remove foil. Place pan back in oven under broiler and watch until bacon gets a little more crispy.
- For main course serve with mashed tatoes, turkey gravy and veges. Enjoy!
Nutrition Facts : Calories 762.4, Fat 46.9, SaturatedFat 16.1, Cholesterol 173.6, Sodium 1383.2, Carbohydrate 32.2, Fiber 1.6, Sugar 3.9, Protein 49.5
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