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Stuffed Pork Tenderloin Recipe

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

Contributor:  
Contributor:  
Vera Whelbourn

Category:
Category:

Ingredients:  
Ingredients:  
2 pork tenderloin
1 box stuffing mix


Kitchen string

Directions:
Directions:
Preheat oven to 350
Prepare stuffing according to package directions. Allow to cool for a few minutes.
Slice tenderloin the long way down the entire side being careful not to cut all the way through. Open it up and lay it flat. Cover with plastic wrap (to avoid raw pork from flying around your kitchen). Using a mallet pound the tenderloins flat but not too thin or you will have holes in the meat.
Place 3 or 4 strings underneath one if the tenderloins about 3 inches apart. Spoon the stuffing mixture down the center of the tenderloin.
Place the other tenderloin on top, being sure to tuck the ends in (if possible) and tie the strings to secure it closed.
Roast at 350 for about 1 and a quarter hours.
Let rest 5-10 minutes before slicing.

 

 

 

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