Ingredients Jump to Instructions ↓

  1. 1 pork tenderloin (3/4 to 1 pound)

  2. 1/2 cup chopped onion

  3. 2 tablespoons butter

  4. 1 cup soft bread crumbs

  5. 1/4 cup minced fresh parsley

  6. 1/4 teaspoon rubbed sage

  7. 1/4 teaspoon dried rosemary, crushed

  8. 1/4 teaspoon salt

  9. 1/8 teaspoon pepper

  10. 1 egg, lightly beaten

  11. 1 bacon strip

Instructions Jump to Ingredients ↑

  1. Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 50-60 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 2 servings.


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