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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pork Tenderloin with Stuffing Recipe

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This recipe for Pork Tenderloin with Stuffing is from Lou Anna’s Southern Home Cooking , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 celery ribs, chopped
1 small onion, chopped
2 tbsp. butter
6 cups cubed day-old bread (½-inch cubes)
½ tsp. salt
¼ tsp. pepper
2 pork tenderloins (1 lb. each)
2 tbsp. vegetable oil
Directions:
Directions:
In a small skillet, sauté 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 ½ inch of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to ½ inch 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° for 50-60 minutes or until a meat thermometer inserted into meat reads 160°. Let stand for 5 minutes before slicing. Makes: 6 servings.

 

 

 

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