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Stuffed Pork Tenderloin
- courtesy of Arlene Birch, winner of 2002 "Be the Chef for a Day" Contest
Ingredients
- 2 whole pork tenderloin (3/4 lb. each)
- 2 teaspoons butter
- 1/4 cup chopped celery, with leaves
- 2 tablespoons chopped onions
- 2 tablespoons chopped green pepper
- 2 cups soft bread crumbs
- 1/2 cup chopped apple
- 2 tablespoons seedless raisins
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon poultry seasoning
- 1/8 teaspoon thyme
- pinch nutmet
- 4 strips bacon
Instructions
Preheat oven to 325 degrees. Place a roasting pan with a rack to one side. Cut the tenderloins lengthwise, almost all the way through. Open both tenderloins and gently pound each side with a mallet or rolling pin to flatten slightly.
Melt butter in a heavy skillet. Add celery, onion and green pepper. Sauté gently for 5 minutes, stirring constantly. Add bread crumbs and continue cooking and stirring until crumbs are lightly browned. Remove from heat and add apple, raisins, salt, pepper, poultry seasoning, thyme and nutmeg, mixing together well.
Cover one of the tenderloins with the stuffing. Lay the second tenderloin on top and wrap the strips of bacon around them. Tie securely in three or four places with string. Place tenderloin on rack in roasting pan and cooking for 45 to 50 minutes.
This pork dish is wonderful served with sweet and sour cabbage and roasted baby potatoes.
Serves 6.