Best 9 Stuffed Pork Tenderloin Bread Stuffing Recipes

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Welcome to the ultimate guide to creating a delectable Stuffed Pork Tenderloin Bread Stuffing dish! This recipe combines the flavors of tender, juicy pork tenderloin and a savory bread stuffing, resulting in a mouthwatering culinary experience. Whether you're looking to impress your dinner guests or simply treat yourself to a delightful meal, this article will provide you with all the information you need to create a memorable dish. From selecting the perfect ingredients to step-by-step cooking instructions, we'll guide you through the process of preparing this delectable dish.

Check out the recipes below so you can choose the best recipe for yourself!

TENDER STUFFED PORK TENDERLOIN



Tender Stuffed Pork Tenderloin image

"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

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

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.

PORK TENDERLOIN WITH STUFFING



Pork Tenderloin with Stuffing image

For an impressive entree that goes together with ease, you must try my Mom's tenderloin. Sauteed veggies keep the bread stuffing moist, and the pork is so flavorful. -Lois Frazee, Gardnerville, Nevada

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 8

4 celery ribs, chopped
1 small onion, chopped
2 tablespoons butter
6 cups cubed day-old bread (1/2-inch cubes)
1/2 teaspoon salt
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)
2 tablespoons canola oil

Steps:

  • Preheat oven to 425°. In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine the bread cubes, celery mixture, salt and pepper; set aside., Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/2-in. thickness. In a large skillet, brown pork in oil on all sides over medium-high heat., Spoon stuffing onto one tenderloin. Top with the second tenderloin; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, until a thermometer inserted into meat reads 145°, 20-30 minutes. Let meat stand for 5 minutes before slicing.

Nutrition Facts : Calories 263 calories, Fat 12g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 477mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

STUFFED PORK TENDERLOIN



Stuffed Pork Tenderloin image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

2 pounds pork tenderloin
Salt
Freshly cracked black pepper
2 cups medium diced mango
2 to 3 cups medium diced pineapple
3/4 cup finely grated fresh coconut (save the milk)
1/2 cup torn cilantro leaves
1/2 cup minced red onions
3 cloves minced garlic
1/4 cup minced chives
2 tablespoons honey
Coconut milk, as needed

Steps:

  • Preheat a grill to 375 degrees F.
  • Fan out the loin by slicing it down the middle but not all the way through. Do the same to each side of the loin. Place the fanned loin in between 2 pieces of plastic wrap and pound until it is about 3/8-inch thick. Season with salt and fresh cracked black pepper.
  • Place mango, pineapple, fresh coconut, cilantro, red onions, garlic, chives, and honey in a large bowl and fold together. Season, to taste, and loosen with fresh coconut milk if too thick. Lay out your pounded pork loin, spread on salsa, roll, and bind it together with some butchers string. Grill on high heat to achieve a golden brown color for about 6 to 9 minutes.
  • To finish, lower the heat to 300 degrees F for 30 minutes or until an internal temperature of 165 to 170 degrees F is reached.

STUFFED PORK TENDERLOIN



Stuffed Pork Tenderloin image

I went to see Paula Deen at the Chicago Theater back in November with my daughter. Everyone who attended recieved these great recipes. I made it for our Holiday Party with Friends. They all loved it!! Paula Deen is one of my Idols that I would love to meet in person. So here's to you Paula...Thanks for a great dinner!!!!

Provided by Lizzi

Categories     One Dish Meal

Time 1h55m

Yield 8-10 serving(s)

Number Of Ingredients 9

1/4 cup butter
1 onion, finely chopped
3 garlic cloves, minced
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (12 ounce) package bacon, cooked and crumbled
1 (5 ounce) package grated parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (5 lb) pork tenderloin, trimmed

Steps:

  • In a large skillet, melt butter over medium hear. Add onion and garlic; cook 5 minutes, stirring frequently, or until tender. Stir in spinach; cook 3 minutes. Add bacon, Parmesan, salt, and pepper. Stirring until cheese is melted; set aside. Butterfly tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure on right side. Open tenderloin, and place between 2 sheets of heavy-duty plastic wrap; flatten t 1/2 inch thickness, using a meat mallet or rolling pin.
  • Spread spinach mixture over tenderloin, leaving a 1/2 inch border. Roll-up tenderloin, jellyroll fashion, starting with long side. Tie tenderloin, at 2 inch intervals with heavy string. Preheat over to 475.
  • Place tenderloin on a lightly greased rack in a shallow roasting pan. Bake 20 minutes. Reduce heat to 325; cover, and bake 30 - 40 minutes, or until a thermometer inserted in thickest portion registers 155. Let stand 10 minutes before slicing.

STUFFED PORK TENDERLOIN



Stuffed Pork Tenderloin image

I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.

Provided by ciaofraz

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 5

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil, or as needed
10 white mushrooms, minced
1 shallot, minced
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon dried sage
½ teaspoon ground black pepper
¼ teaspoon salt
¼ cup chopped fresh parsley
2 cups fresh spinach
1 teaspoon Dijon mustard
1 (2 pound) pork tenderloin, butterflied and pounded flat
4 slices prosciutto
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
  • Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
  • Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g

STUFFED PORK TENDERLOIN



Stuffed Pork Tenderloin image

Stuffed Pork Tenderloin with lemon mushroom stuffing and creamy mushroom sauce.

Provided by strangeinplaces

Time 2h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • First, make the stuffing. Melt the butter with the oil in a large non-stick frying pan on medium heat.
  • Add the onions and cook for about 10 minutes, stirring occasionally - until the onions are translucent and soft. Add the sage, thyme, lemon juice and lemon zest and stir.
  • Turn the heat down a little and gradually add the breadcrumbs, stirring continuously so they absorb the butter and bulk up the mixture. If the breadcrumbs are too dry and there is no more butter to absorb, add a little more butter and melt it in. Transfer the mixture to a bowl and allow to cool.
  • Cut a slit about 3/4 of the way into the pork loins, along their full length. Flatten out in order to fill this pocket with the stuffing
  • Position the rashers of bacon side-by-side on a lightly greased large baking tray. The idea is that the bacon should be the length of the loin, so 6-8 depending on the sizes. Place the slit tenderloin on top of them. Fill the pocket with the stuffing mixture.
  • Close up the loin bit by bit by stretching the bacon and using it to seal up the pork. Try and get the join underneath the loin to keep it closed. Do this all the way along until the pork is wrapped up like a big parcel
  • Roast in a preheated oven at 200 degrees for 20-25 minutes, turning over halfway through. The bacon should be just crispy. Leave to rest for 5 minutes before slicing.
  • For the sauce:
  • Heat the oil and butter in a pan and sautee the mushrooms for about 5 minutes
  • Add the white wine, bay leaf & peppercorns and boil rapidly to reduce by half .Add the vegetable stock and cook for a further 5 minutes on a medium heat.
  • Stir in the mustard and then the cream. Season well. Simmer gently for 5 minutes. Serve the sauce around the pork

PORK LOIN WITH APPLE-CORNBREAD STUFFING



Pork Loin with Apple-Cornbread Stuffing image

The clear, sharp sweetness of apples makes the fruit an excellent companion to rich meats like pork.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 14

4 ounces bacon (about 5 strips), cut into 1/4-inch-thick strips
2 small onions, chopped (about 1 3/4 cups)
1 fennel bulb, trimmed and coarsely chopped (about 1 3/4 cups)
6 firm, tart apples, such as 'Northern Spy': 1 peeled, cored, and chopped (about 1 1/4 cups); 3 peeled, cored, and cut into 8 wedges each; 2 cored and cut into 8 wedges each
4 sprigs fresh thyme, finely chopped
2 sprigs fresh rosemary, finely chopped
10 fresh sage leaves, finely chopped, plus 6 whole leaves
Coarse salt and freshly ground pepper
12 ounces corn bread, cut into cubes (about 3 cups)
1/3 cup homemade or low-sodium store-bought chicken stock
1 boneless pork loin (4 pounds; about 1 foot long), butterflied (3/4 inch thick)
1/4 cup olive oil
2 cups apple cider
1 pound cipollini onions

Steps:

  • Preheat oven to 350 degrees. Cook bacon in a large (9-quart) heavy-bottomed pot over medium heat until browned and crisp, 5 to 7 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Add chopped onions, fennel, and chopped apple to fat in pot; cook over medium heat, stirring occasionally, until just golden brown, about 8 minutes. Add thyme, rosemary, and chopped sage; cook 2 minutes. Season with salt and pepper. Transfer to a bowl; let cool completely. Keep pot on stove with heat off.
  • Add corn bread, stock, and reserved bacon to bowl. Season stuffing with salt and pepper, and gently stir (do not break up corn bread too much).
  • Generously season cut side of pork with salt and pepper, and then spread with apple-corn bread stuffing, leaving a 1/2-inch border on all sides. Starting from one short side, roll up pork, encasing the stuffing.Tie rolled pork at 1-inch intervals with kitchen twine. Generously season rolled pork with salt and pepper.
  • Heat oil in pot over high heat until hot but not smoking. Brown pork all over, about 10 minutes total. Transfer pork to a large plate. Pour off fat from pot; blot any left in pot with paper towels.
  • Bring cider to a boil in pot, and deglaze pot by scraping up brown bits with a wooden spoon. Return pork to pot; put cipollini onions, peeled apples, and sage leaves around sides. Transfer to oven; cook, uncovered, 30 minutes.
  • Turn pork over; add unpeeled apples. Cook until an instant-read thermometer inserted at least 2 inches into pork registers 140 degrees. about 15 minutes more.
  • Let pork stand in pot at room temperature 15 minutes; transfer to a carving board. Discard twine. Cut pork into 1/2-inch-thick slices. Serve with apples, onions, and sauce from pot.

STUFFED PORK TENDERLOIN



Stuffed Pork Tenderloin image

The stuffing has a very delightful combination that compliments the pork tenderloin with roasted garlic and mayonnaise.

Provided by William Uncle Bill

Categories     Pork

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 tablespoons extra virgin olive oil
3 cups thinly sliced leeks, white and light green parts only
3 cups chopped mushrooms
1/2 teaspoon crumbled dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh breadcrumb
1/2 cup freshly grated parmigiano-reggiano cheese
1/4 cup chopped fresh parsley
24 ounces pork tenderloin, 12 ounces each
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup roasted garlic mayonnaise (Hellmann's)

Steps:

  • In a large frying pan on medium-high heat, add olive oil, sliced leeks and mushrooms and saute' until the leeks are tender, about 3 minutes.
  • Stir in thyme, salt and pepper and cook for 1 - 2 minutes.
  • Let cool slightly, then transfer to a food processor and process until the leeks and mushrooms are finely chopped.
  • Add bread crumbs, parmesan cheese and parsley and process just to blend.
  • Preheat oven to 350°F.
  • Cut each tenderloin lengthwise about 3/4 of the way through the thickness of the meat.
  • Open meat like a book and using a food mallet, flatten each tenderloin to about 1/2 inch thickness.
  • Divide the stuffing mixture in half and cover each tenderloin with the stuffing mixture, pressing it firmly into an even layer over the entire surface of the meat.
  • Beginning at one of the shorter ends, roll the tenderloin up to enclose the stuffing.
  • Tie each rolled tenderloin with kitchen string in at least 3 places to secure the roll.
  • Brush each tenderloin with mustard and sprinkle with salt and pepper.
  • Place tenderloins side by side in a small roasting pan.
  • Roast in preheated 350 F oven for 35 to 45 minutes or until a meat thermometer inserted into the center reads 155°F.
  • Remove from oven and let stand for 10 minutes before slicing into spirals about 3/4 inch thick.
  • Serve warm or at room temperature with Roasted Garlic Mayonnaise.

Nutrition Facts : Calories 702, Fat 43, SaturatedFat 9.4, Cholesterol 134.7, Sodium 1266, Carbohydrate 36.1, Fiber 2.7, Sugar 8.2, Protein 44

GLAZED AND STUFFED PORK TENDERLOIN



Glazed and Stuffed Pork Tenderloin image

I couldn't find the perfect glazed and stuffed pork tenderloin, so I decided to give it a try on my own. This recipe is awesome!

Provided by TPATNO

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h45m

Yield 4

Number Of Ingredients 17

1 (1 pound) pork tenderloin
1 tablespoon canola oil
2 tablespoons butter
3 celery ribs, chopped
1 small onion, chopped
½ cup bread crumbs
1 teaspoon garlic powder
1 tablespoon chopped parsley
1 teaspoon garlic powder
¼ teaspoon dried rosemary
¼ teaspoon salt
¼ teaspoon pepper
¼ cup cranberry jam
¼ cup jalapeno pepper jam
1 teaspoon minced garlic
1 teaspoon minced onion
1 teaspoon garlic powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut a lengthwise slit 3/4 of the way through pork tenderloin and spread tenderloin open. Pound the meat flat and to 1/4-inch thickness with a meat mallet.
  • Heat canola oil in a large skillet over medium heat and brown the flattened tenderloin in the hot oil, about 5 minutes per side. Transfer tenderloin to a plate.
  • Heat butter in skillet over medium heat and cook and stir celery and onion in the hot butter until tender, about 8 minutes. Stir bread crumbs, parsley, 1 teaspoon garlic powder, rosemary, salt, and black pepper into the celery and onions.
  • Open the tenderloin and spread the bread crumb mixture over the meat to within 1/2 inch of the edge. Fold the tenderloin over the stuffing and tie together with kitchen string; place into a shallow roasting pan.
  • Stir cranberry jam, jalapeno pepper jam, garlic, and garlic powder together in a bowl; spread mixture over the tenderloin.
  • Bake in the preheated oven until the jam mixture has baked into a glaze and an instant-read meat thermometer inserted into the middle of stuffing reads 160 degrees F (70 degrees C), 50 to 60 minutes. Let meat stand 5 minutes before untying and slicing.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 36.7 g, Cholesterol 78.5 mg, Fat 15.6 g, Fiber 2.1 g, Protein 23 g, SaturatedFat 6.1 g, Sodium 390.5 mg, Sugar 12.1 g

Tips

  • Use a sharp knife to carefully slice a pocket into the pork tenderloin without cutting all the way through.
  • For a more flavorful stuffing, use a mixture of different types of bread, such as white, wheat, and sourdough.
  • Add some fresh herbs, such as parsley, sage, or thyme, to the bread stuffing for extra flavor.
  • If you don't have any bread crumbs, you can make your own by toasting and grinding up some slices of bread in a food processor.
  • To ensure that the pork tenderloin cooks evenly, use a meat thermometer to check the internal temperature. It should reach 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for well-done.
  • Let the pork tenderloin rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion

Stuffed pork tenderloin is a delicious and impressive dish that is perfect for a special occasion. With its tender, juicy meat and flavorful stuffing, it is sure to be a hit with your family and friends. So next time you're looking for a special meal to make, give stuffed pork tenderloin a try. You won't be disappointed!

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