> > Stuffed Pork Tenderloin Recipe

Recipe Background

This stuffed pork tenderloin recipe is one of my favorite dinner party recipes, and is also great to make for special occasion dinners. It's a convenient recipe to make as the tenderloins can be stuffed 1-2 hours in advance and refrigerated (that way your kitchen isn't messy when guests arrive!) If you do make them and refrigerate them in advance you will need to increase the cooking time by about 10 minutes or so. You may not see this stuffed pork tenderloin recipe in the weekly menus on this site but I'm posting it in case you are looking for an entree to make for a special occasion.

Stuffed Pork Tenderloin Recipe

4 Tablespoons butter
4 green onions, diced
1 medium yellow onion, diced
4 stalks celery, diced
1 1/2 cups breadcrumbs (either fresh or prepared)
1/4 teaspoon Old Bay seasoning
1/4 teaspoon ground black pepper
1.5 - 2 pounds pork tenderloin
2 Tablespoons flour 
2 garlic cloves, minced
1 cup sliced mushrooms
1/4 cup cognac
2-3 cups beef broth

roasting twine is needed for this recipe

Melt 2 Tablespoons of butter and saute the green onions, 1/2 of the yellow onion, and the celery. Remove from heat. Add the breadcrumbs and seasoning and cool. Slice the tenderloins lengthwise without cutting all of the way through. Fill the tenderloins with the suffing mixture and secure with roasting twine (see cook's notes). Place the stuffed tenderloins on a rack in a 2" high baking pan.

Make the cognac sauce by melting the remaining butter and mixing in the flour. Saute the remaining 1/2 of yellow onion, garlic, and sliced mushrooms in this roux (butter/flour mixture). Add the cognac and 1 cup of beef broth and stir and continue to cook over medium low heat until the mixtures are fully combined and thickened. Pour this gravy over the tenderloins in the pan. Bake, uncovered, at 350'F for 60-90 minutes, or until the tenderloins reach an internal temperature of 160'. Baste with pan drippings and the other can of beef stock.

Slice the tenderloins and serve with the pan gravy. If desired the pan gravy and also be thickened by melting 1 Tablespoon butter and mixing in 1-2 Tablespoons flour. When combined add pan drippings and stir well. Add additional broth if needed to reach the desired thickness. Season as needed before serving.

Cook's notes: If you want to get really fancy you can use wilted green long onion stems or extra long chives to secure the tenderloins instead of twine. To wilt these just boil them for 30-60 seconds until they are soft. Blot them dry and use them instead of string. I usually grow chives in my garden in the summer for this purpose as home grown chives can grow very long










Thanks for stopping by! 

If you enjoy cooking or are looking for new recipes to try,
these are ways to see more yummy ideas:
 

Each week (usually on Mondays) I send out an  e-Newsletter to over 11,000 people with a link to the free dinner menus and printable grocery list that I've created for the week.  You can Sign Up for the Newsletter (it's free) to be added to my next mailing.

I also share all kinds of cooking tips and recipes on
Facebook. Twitter. Google+, Pinterest, and Instagram
I'd love to have you follow along!

If you're interested in social media, or want to pick up tips
on how to use it, come join me at
Clear Path Social on Twitter

Each page on this site has a comment box, so if you want to share how a recipe turned out or something you added to make it even better, feel free to comment below! 

Crystal

Share Your Comments and Tips:



Privacy Policy & Affiliate Partnerships
© 2008-2014 MakeDinnerEasy.com All Rights Reserved.


site search by freefind

What's For Dinner? 
Check out the
FREE Dinner Plans
& Printable
Grocery Shopping Li
st!
for this week!

weekly dinner menu ideas




Mom It Forward: Blogger Network