Pork tenderloin is a delicious, low fat entree that is easy to prepare and is great stuffed. Pork tenderloin is in fact one of the leanest meats available, and according to the National Pork Producers, it’s nearly as low in saturated fat as chicken breasts. The tenderloin is part of the loin, and you can usually find it sold separately in packages of two that generally weigh about 1 to 1 1/2 pounds each. Since there’s very little fat on this cut of pork, a nice tenderloin can go a long way. The tenderloin can be prepared in an endless number of preparations, but one of my favorite ways is to simply stuff it and roast it. Pork tenderloin is often sold pre-packed in the grocery store, and can be found plain, or packaged already flavored in a marinade. I generally buy my tenderloin plain, particularly if I plan on stuffing it as I did in this recipe. You could stuff each of the tenderloins separately, but I found it easiest to simply butterfly each of my tenderloins, then place the stuffing sandwiched between the two of them, and bind them together into one roast with kitchen twine.
Deborah Mele 2011
- 2 (1 Pound) Pork Tenderloins
- 2 Tablespoons Olive Oil
- 2 Cups Peeled & Diced Apples
- 1 Small Onion, Peeled & Diced
- 2 Cloves Garlic, Peeled & Minced
- 3 Cups Whole Wheat Bread Cubes
- 1/3 Cup Chicken Broth
- Salt & Pepper
- 1/4 Cup Chopped Fresh Parsley
- Preheat oven to 425 degrees F.
- In a saucepan, heat the oil and then cook the onions and apples until tender over medium low heat, about 5 minutes.
- Add the garlic and cook until fragrant.
- Remove from the heat, then add the bread cubes, parsley, chicken broth, salt & pepper and mix well.
- Make a lengthwise cut down the center of each tenderloin to within 3/4 of an inch of the bottom.
- Open the roast cutting along the sides until each of the tenderloins lie flat.
- Use a meat mallet to flatten the roasts to equal thickness.
- Cover the top of one of the tenderloins with the stuffing mix, leaving about a 1 inch border all around.
- Lay the second tenderloin on top of the stuffing and use kitchen twine to bind both together in a tube like roast.
- Place the roast in a baking pan and spray with oil spray and season with salt and pepper.
- Bake for about 40 minutes, or until a meat thermometer reads 160 degrees F.
- Cover with aluminum foil and let rest 15 minutes.
- Cut off twine and cut into slices and serve.