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Pork Tenderloin with Stuffing Recipe


  • 4 celery ribs, chopped
  • 1 small onion, chopped
  • 2 tablespoons butter
  • 6 cups cubed day-old bread
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 (1 pound) pork tenderloins
  • 2 tablespoons vegetable oil


  • In a small skillet, saute celery and onion in butter until tender. In a 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 both 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, at 350 degrees F for 50-60 minutes or until a meat thermometer inserted into meat reads 160 degrees F. Let stand for 5 minutes before slicing.