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Stuffed Pork Tenderloin Recipe

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This recipe for Stuffed Pork Tenderloin, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Bialy
Added: Saturday, February 12, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 C. fresh bread crumbs (rye, sourdough)
1/4 C. pimiento-stuffed olives, chopped
2 Tbs. chopped oil packed sun dried tomatoes
1 (3/4 lb.) pork tenderloin
1 Tbs. minced green onion
1/2 Tbs. Dijon mustard

Directions:
Directions:
Combine 1/2 C. of the bread crumbs, olives, and tomatoes in a bowl. Butterfly pork tenderloin by cutting down the center. Spread bread crumb mixture in center of butterflied tenderloin. Fold over to close and secure with toothpicks. Combine remaining 1 C. bread crumbs, green onion and mustard in a bowl. Spread mixture over pork. Roast in a preheated 400 degree oven for 25 to 30 minutes or until thermometer registers 160 degrees. Let stand 10 minutes so filling firms up and meat is easier to cut. Serves 2.

 

 

 

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