Stuffed Pork Tenderloin
Stuffed pork tenderloin may sound a bit fancy for the cottage but this recipe is easy to prepare, cooks quickly and tastes great.
Kathy’s Stuffed Pork Tenderloin
Preparation Time: 25 minutes
Cooking Time: 1 to 1.5 hours
Makes: Meal for 4 people
The Ingredients You Need
2 pork tenderloins
1 small onion – finely chopped
1/4 teaspoon of ground sage
1/4 cup of butter
1/4 cup of chicken broth
Olive oil or cooking oil
Salt and pepper to be added to suit your taste
2 cups of bread broken into small pieces (any day-old bread will work including buns)
The Gear You Need
Frying pan – for browning the meat
Roasting pan with cover – for cooking the meat
Medium size bowl – for mixing the dressing
Metal skewers or butcher strings – for holding it all together
How to Prepare the Pork Tenderloin
Brown the pork tenderloins in a frying pan using 1/4 teaspoon of oil.
Only cook them long enough to get a golden brown finish all around the meat.
(be careful to not over cook the tenderloin)
Set the tenderloins aside.
How to Make the Stuffing
Place the small pieces of bread into a bowl.
Add the finely chopped onion.
Add the ground sage.
Add salt and pepper as per your preference.
Mix it all up.
Melt the butter and then pour it over the bread and spices mixture. The bread should stick together.
Do a taste test and add more butter, sage, or salt and pepper as you see fit.
How to Cook The Pork Tenderloin
Slice the pork tenderloins 3/4 of the way through.
Place the stuffing in the middle of the tenderloins.
Use metal skewers or butcher’s strings to close the gap and seal the dressing inside the tenderloin.
Place the stuffed tenderloins in a roasting pan with a ¼ cup of chicken broth.
Cover the tenderloins and roast them at 350 degrees for 1 to 1.5 hours depending on the size of the pork tenderloins.
The trick with this meal is to avoid over cooking the meat.
How to Make the Gravy
Using the juice that is left in the roasting pan, you may want to add a bit of flour and hot water and mix it together to make some delicious gravy for the tenderloin, stuffing, and potatoes.
You don’t need a lot of the tenderloin drippings to make the gravy. As a general rule, one cup of gravy can be made from about one tablespoon of the tenderloin juice.
First, pour out the extra juice into a container so that you only have as much as you need remaining in the pan to make the gravy. Set the extra juice aside because you will add some of it back into the mix in a minute.
Put the pan on the stove on medium high heat. Add in about 1 tablespoon of flour for every tablespoon of juice that remains in the pan and mix it all together with a fork, whisk, or a spatula.
Once the flour and drippings are all blended together, add in some hot water and some of the extra tenderloin juice and mix it together until you have the quantity and consistency of the gravy you are looking for.
Add in some salt and pepper or other spices as required to meet your taste preferences.
Along with hot water, you can also use milk or cream to make the gravy.
This stuffed pork tenderloin recipe is quite easy to make and goes very well with mashed potatoes and other veggies. The short preparation time means you can spend most of your cottage day doing other things, yet still present a fantastic meal for family and friends.
Go to the Planning Cottage Dinners page.
Go to the How to BBQ at the Lake page.
Check out all of our simple and tasty cabin recipes on the Cottage Meals page.
