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RECIPES/Entrees
Stuffed Pork Tenderloin
This is best to use an electric knife to cut this into thin slices. Makes a nice presentation with the stuffing fanning the pork open.
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INGREDIENTS

3 - 4 lb pork tenderloin

2 tbsp butter

1/2 cup diced onions

2/3 cup chicken broth

3 cups diced white bread

2 eggs

1/2 tsp ground sage

1/2 tsp basil

1/2 tsp ground thyme

salt and pepper
Instructions

Preheat oven to 325 degrees. Slice tenderloin lengthwise almost all the wya through. Salt and pepper inside and out. Melt butter in saucepan and saute onions until translucent. Remove from heat. Beat eggs and add to cool broth. Then add to sauteed onions.



Mix bread cubes in a bowl with spices. Pour broth over bread and mix well. Stuff breading into the tenderloin and press tightly. Place in shallow baking pan and bake for 2 to 2 1/4 hours, temperature should reach 170 degrees on meat thermometer. Allow to rest for 5 to 8 minutes before cutting.

RECIPE FACTS

Servings: No serving information available

Nutritional information per serving

No nutrition information available

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