Best 3 Stove Top Stuffing Pork Tenderloin Recipes

PORK TENDERLOIN WITH STUFFING

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.

COUNTRY DRESSING STUFFED PORK TENDERLOIN

Steps:

• With a sharp knife, slice the length of the tenderloin about an inch up from the cutting surface and continue working your way in as you roll back the meat. You should end up with a 1" thick rectangle the length of the tenderloin and about 8-10" wide.
• Cover with plastic wrap and pound till 3/8" thick. You should have a larger, thinner rectangle now.
• Sprinkle with 2 tsp Cajun seasoning, then spread mustard evenly over the surface, reserving 2 tbl spoons for later. Set to one side to rest.
• This is basically my wife's stuffing recipe:.
• Brown and drain the ground beef and sausage.
• Prepare the stove top dressing according to instructions on the box.
• In the butter, sauté onions and celery until soft.
• Mix the prepared dressing, onions, celery, ground beef, and sausage.
• Add Chicken broth a little at a time until stuffing is moist, but not mushy--you may not need the whole can.
• Spread the dressing evenly over the flattened tenderloin.
• Roll from the long side making a "jelly roll" shaped roast.
• Tie, using butcher's twine, several knots along the length of roast to hold it together.
• Sprinkle the outside with the remaining Cajun seasoning and spread remaining mustard.
• Bake, uncovered at 350 degrees for approximately 2 hours or until the internal temperature is 170.
• When done, remove and let rest for 15 minutes.
• Remove twine, and cut 1" thick slices and serve.

HARVEST STUFFED PORK LOIN

Steps:

• Heat oven to 400ºF.
• Prepare stuffing as directed on package. Remove from heat; gently stir in fruit, nuts and sage.
• Open meat; place cut-sides up, on work surface. Top with stuffing; roll up, starting at one long side. Place, seam-side down, on foil-covered baking sheet sprayed with cooking spray. Season with salt and pepper.
• Bake 45 min. or until meat is done (160ºF). Let stand 10 min. before slicing.