Stuffed Pork Tenderloin

This succulent stuffed pork tenderloin is so easy to make, you’ll add it to your regular rotation.

Prep Time30

Cook Time1 30

Total Time2

Course: Main, Main Course

Cuisine: American

Keyword: pork loin, stuffed pork tenderloin

Servings: 12

Calories: 368kcal

4 cups fresh soft breadcrumbs see NOTES
1 medium onion finely chopped (use a small onion if you prefer less in the stuffing)
1/4 cup chopped fresh parsley OR 2 tbs dehydrated parsley
1/2 cup butter
2-3 tsp poultry seasoning
1 tsp salt
1/2 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 1/2-inch thickness. Pork tenderloins generally come in 2 pieces so pound each piece down to 1/2-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.

I make soft breadcrumbs by tearing apart plain old white bread and processing it to fine crumbs in my food processor.