Pork Tenderloin with Stuffing

Name: Pork Tenderloin with Stuffing
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 liters cubed day-old bread (1/2-inch cubes); 2 Tbsps butter; 2 Tbsps canola oil; 4 ribs celery ribs, chopped; 1 small onion, chopped; 0 teaspoons pepper; 907 grams pork tenderloins each); 1 teaspoons salt

Pork Tenderloin with Stuffing might be just the main course you are searching for. This recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 344 calories, 35g of protein, and 15g of fat. This recipe serves 6. If you have day-old bread, butter, salt, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes about 40 minutes. It can be enjoyed any time, but it is especially good for Thanksgiving.

Instructions

In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine the bread cubes, celery mixture, salt and pepper; set aside.

Ingredients you will need

Salt And Pepper

Bread Cubes

Butter

Celery

Onion

Equipment you will use

Frying Pan

Bowl

Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/2-in. thickness. In a large skillet, brown pork in oil on all sides over medium-high heat.

Ingredients you will need

Pork

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

Frying Pan

Spoon stuffing onto one tenderloin. Top with the second tenderloin; tie with kitchen string.

Ingredients you will need

Stuffing

Equipment you will use

Kitchen Twine

Place on a rack in a shallow roasting pan.

Equipment you will use

Roasting Pan

Bake, uncovered, at 425° for 20-30 minutes or until a thermometer inserted into meat reads 145°.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Oven

Let meat stand for 5 minutes before slicing.

Ingredients you will need

Meat

Equipment

Ingredients

Servings:

1liters

cubed day-old bread (1/2-inch cubes)2Tbsps

butter 2Tbsps

canola oil 4ribs

celery ribs, chopped 1small

onion, chopped 0teaspoons

pepper 907grams

pork tenderloins each)1teaspoons

salt

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Luigi Bosca Malbec Lujan de Cuyo DOC with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Luigi Bosca Malbec Lujan de Cuyo DOC

Intense violet color with aromas of cherry and ripe plum. Spiced, with mocha and blackberry hints. Gracefully sweet, with a persistent, delicate perfume and an elegant structure.