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

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Ingredients

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.