Stuffed pork tenderloin
Recipe by Michelle
1 pork tenderloin (3/4 to 1 lb) - we used 2 (1 lb) tenderloins for 4 people
1/2 cup chopped onion
2 tablespoons butter
1 cup soft bread crumbs (put 2 slices of bread through the food processor...or you can try using panko)
1/4 cup minced fresh parsley
1/4 teaspoon rubbed sage
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon black pepper
1 egg, lightly beaten
1 bacon strip
1. Make a lengthwise slit about 3/4 of the way through the tenderloin. Open tenderloin so it lies flat (essentially you are butterflying the pork).
2. Flatten to 1/4-inch thickness and set aside.
3. Preheat the oven to 350 degrees.
4. In a small skillet, saute the onion in butter until it is tender.
5. Add the bread crumbs and saute until they are golden brown.
6. Remove from heat. Stir in the parsley, sage, rosemary, salt, pepper, and enough egg to moisten the ingredients.
7. Spread the stuffing on one long side of the tenderloin to within 1/4-inch of the edges.
8. Close meat and place bacon on top. Either tie with kitchen strings to keep closed, or use toothpicks to hold the edges together. Place on a rack in a shallow roasting pan.
9. Bake for 50-60 minutes or until meat thermometer reaches 160 degrees. Let stand for 5 minutes before slicing.
main courses, pork tenderloin September 23, 2012 02:33
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