As we gear up for the holidays, I had to share this amazingly delicious and unique pork tenderloin stuffed with all the flavors of Thanksgiving, minus the turkey of course. Doesn’t it look amazing? And you thought stuffing was for the birds! This pork tenderloin will make a unique addition to any holiday gathering.
The most difficult part of this recipe is butterflying the tenderloin. Which can be done by simply cutting down the center of the loin, being careful not to cut through to the bottom. It should basically look like an opened book. If you don’t think you are skilled enough to try this, ask the butcher at your local market do it for you. Then all you need to do is fill it with your favorite stuffing and tie it with cooking twine. Trim up any loose ends and roast. In about 25 minutes you will have an impressive holiday dish that will please all your guests! Yep, that’s it – 25 minutes! Now how’s that for a magical meal in a minute!
For this dish I use a simple corn bread stuffing with a mirepoix of sauteed celery, onion, carrots, and sage. I then add that to a bowl with the stuffing, grated parmesan cheese and a handful of pomegranate seeds. But you can use your favorite stuffing mixture as well.
This is a must try this Holiday season. I guarantee you will love it and the Turkeys will love you too!
Stuffed Pork Tenderloin
- 2 Pork Tenderloins butterflied
- 2 1/4 cups cornbread stuffing
- 1/4 cup diced carrots
- 1/3 cup diced onion
- 1/4 cup diced celery
- Tablespoon Chopped Sage
- 1 Tablespoon Butter + 2 Tablespoons Olive oil for Stuffing
- Salt & Pepper to Taste
- Handful of Pomegranate Seeds
- 1/2 Cup of Chicken Stock
- 1 Handful of Parmesan Cheese
- 1 Tablespoon Olive oil for Searing Meat
- pieces Kitchen Twine; 12cut into 12" long strips
- Pre-heat oven to 425 degrees F
- Saute butter, oil, onion, celery, carrots, and sage. Season with salt and pepper. Add chicken stock and simmer until just warmed through.
- Place vegetables in a bowl, add pomegrantes, some parmesan cheese and let sit for 5 minutes.
- Cut 12 pieces of kitchen twine - long enough to tie around the tenderloin
- Cut open each tenderloin down the middle and separate like a book (do not cut through). Lightly season the loin with salt and pepper.
- Place 6 pieces of string under each tenderloin and then spoon stuffing down the middle. Starting with the middle and working outward, tie each string together. Add more string if necessary.
- Place on a greased baking sheet. bake for 25-30 minutes or until meat is cooked to 145 degrees. NOTE: Gently cover the tenderloin while it bakes with aluminum foil for the first 15 minutes to prevent the stuffing from getting burnt. Then uncover the tenderloin(s) for the remaining 10 minutes.
- Let the pork tenderloin(s) rest for 5-10 minutes. Then in a hot skillet sear each tenderloin on the bottom, both sides and then the top (in that order - sear the top last).
- Serve warm.