Stuffed Pork Tenderloin
This easy dinner ready in under an hour has all the fall flavors you enjoy! Shortcut of using instant stuffing mix. Step by step instructions included with photos.
Servings: 4 people
Ingredients
- 1 2 pound pork tenderloin
- 1 box stuffing mix 6 oz box is typical size
- ¼ Cup craisins
- 1 Tablespoon olive oil
- 2 Tablespoons pork seasoning mix I used McCormick’s Grill Mates Pork Rub (use any seasoning that is a mix of paprika, onion, garlic, brown sugar etc)
- Kitchen string
Instructions
- Preheat oven to 375.
- Prepare stuffing according to package directions. When cooked, mix in the craisins. Allow to cool for a few minutes.
- If desired, remove silver skin from pork (see notes). Slice tenderloin the long way down the entire side being careful not to cut all the way through. Open it up and lay it flat. Cover with plastic wrap (to avoid raw pork from flying around your kitchen). Using a mallet pound the tenderloin flat and as thin as you can get it.
- Place 3 or 4 strings underneath the pork about 3 inches apart. Spoon the stuffing mixture down the center of roast *. Roll up your pork tenderloin, being sure to tuck the ends in (if possible) and tie the strings to secure it closed. Place in small roasting pan.
- In a small bowl, combine olive oil and seasoning to create a paste. Rub the tenderloin all over with the mixture.
- Roast at 375 for about 35 minutes. Check temperature and add more time if desired. Typically, tenderloin will be ready, depending on size, between 35-45 minutes.** Let rest 5-10 minutes before slicing and serving.
Notes
*You may have left over stuffing depending on the size of your pork. Serve on side if desired.
** USDA advises that pork be cooked to internal temperature of at least 145 degrees F.
Silver Skin - It is advised to remove silver skin. Instructions for removal included in blog post. If it is really thin, sometimes I don't remove.