This succulent stuffed pork tenderloin is so easy to make, you’ll add it to your regular rotation.
Autumn And Pork: The Perfect Combo
Since childhood, I’ve associated pork with fall.
It’s probably because there’s great sales on pork during this season. Maybe it has to do with it being apple season here in New York as well since they are often paired together like my Rosemary Pork Chops with Honey Apple Stuffing.
One of my stores recently had a terrific promotion on pork tenderloins–buy one get one free. I stocked up because tenderloins are perfect for making all kinds of dishes–wiener schnitzel being one and this stuffed tenderloin is another.
Stuffed Pork Tenderloin And Fond Childhood Memories
This is a meal I ate many times as a child.
It was actually a recipe my mother ate many times as a kid growing up in England. My mother recreated the British recipe using things she could get in the USA. She used to use a fresh pork shoulder, bone it then stuff it with a soft-bread herby stuffing. I think the old family recipe used Paxo Parsely & Thyme variety–so a soft bread stuffing isn’t exactly the same. I believe Paxo wasn’t made with bread, but some kind of grain and the flavor is very intense. And it’s flavor is probably way too heavy on the herbs for an American taste–taking my American dad’s tastes into consideration.
Family Recipe Updated
Since I’m all about easy, especially now I’m older, the last thing I want to do is tackle de-boning a pork shoulder. And besides, it’s a very fatty cut. Therefore, I substitute either a boneless pork loin or tenderloin for this recipe.
If you use the pork loin, cut it in half lengthwise and pound each half down to about 1/2-inch. The tenderloin generally comes in 2 pieces, so just pound down each piece to 1/2-inch thickness.
I make the stuffing pretty much the same as my mom did, although I go a little heavier on the minced onions because I like the flavor. If you prefer less onion, you can use half the amount I give in the recipe.
- 1 pork tenderloin -OR- 1 boneless pork loin (about 3 lbs)
- 2 tbs melted butter (for basting)
- 4 cups fresh soft breadcrumbs (see NOTES)
- 1 medium onion, finely chopped (use a small onion if you prefer less in the stuffing)
- ¼ cup chopped fresh parsley -OR- 2 tbs dehydrated parsley
- ½ cup (1 stick) butter
- 2-3 tsp poultry seasoning
- 1 tsp salt
- ½ tsp pepper
- Preheat oven to 350℉. Place a rack in a large baking/roasting pan (I use a flat rack).
- Prepare pork as follows; If using a boneless loin, cut it in half lengthwise and pound it down to ½-inch thickness. Pork tenderloins generally come in 2 pieces so pound each piece down to ½-inch thickness.
- Mix breadcrumbs, poultry seasoning, parsley, salt and pepper together in a large bowl; set aside.
- Melt butter in a small skillet. Add the onions and cook over medium-low heat until they are translucent—don’t let them brown.
- Add the entire contents of the skillet to the breadcrumb mixture and mix well until all the bread is coated with the onions/butter mixture.
- Divide the stuffing evenly between the 2 pork pieces. Roll up from the short side tightly, forming a “jellyroll.” Secure seam with toothpicks.
- Place on the rack in the pan and baste with half the butter.
- Bake for 90 minutes, basting again with the melted butter halfway during the cooking, or until the meat registers 160℉ on a meat thermometer.