Stuffed Pork Tenderloin

Posted by Dexie

My husband was the one who picked up the pork tenderloin from our recent trip to the grocery store but I was the one who had to come up with how to cook it. He suggested to just seasoned it and baked it in the oven but my creative juices were flowing last night so I came up with a delicious stuffing that will knock your socks off :). Well it did with my family, most importantly with my son who is a very picky vegetable eater. So if he likes it, I assure you your kids will too.

For the Stuffing
chopped 1 onion
sliced button mushrooms
finely chopped fresh parsley
3 pieces of toasted white bread, cubed
sprinkle of garlic powder
salt and pepper

Sautee onions in butter. Once transluscent, add the mushrooms. Stir and cook for about 3 minutes. Add the fresh parsley, then season with garlic powder, salt and pepper.

In a bowl, mix together the mushroom mixture and cubed toasts. Set aside.

For the tenderloin
Cut a slit pocket on the tenderloin. Drizzle lemon juice on both sides. Season both sides with cracked peppercorn, salt and garlic powder. Lay the tenderloin flat, then add the mushroom stuffing. Fold it gently making sure it's nicely tucked. If you have a cooking thread use it to seal the tenderloin but if you don't just carefully place it in a piece of foil so the stuffing doesn't go all over the place. Lay the stuffed tenderloin on top of a roasting rack with a baking pan underneath. Bake for 45 minutes in 350 degrees.

You probably won't use all the stuffing mixture, unless you have a big piece of tenderloin. What I did with my extra stuffing was put in a foil, folded both ends, making a square, then put it in the oven 15 minutes before I took the tenderloin out. Then I laid the stuffing down as a bed for the tenderloin to make it all pretty for serving :).

TAGS: Pork, Pork Tenderloin, Stuffing, Vegetable
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