Country Dressing Stuffed Pork Tenderloin
Transform your dinner table with this irresistible Country Dressing Stuffed Pork Tenderloin, a heartwarming dish that combines succulent pork with the comforting flavors of a classic country dressing. Juicy, perfectly butterflied tenderloins are filled with a flavorful mixture of sautéed onions, celery, garlic, cubed day-old bread, and a medley of herbs like thyme and sage. The tenderloins are rolled, tied, seared to golden perfection, and baked until tender, creating a show-stopping centerpiece for any occasion. With a buttery finish and an aromatic stuffing that bursts with savory goodness, this dish is ideal for holidays, family gatherings, or an impressive weeknight dinner. Pair it with mashed potatoes or roasted vegetables for a complete, hearty meal that’s sure to impress!
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) pork tenderloin
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 4 cups day-old bread, cubed
- 0.5 cup chicken broth
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 roll (for tying) kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion, celery, and minced garlic. Sauté until softened, about 5 minutes.
In a large bowl, combine the sautéed vegetables with the cubed bread. Add chicken broth, parsley, thyme, sage, salt, and pepper. Mix until the bread is moistened but not soggy.
Carefully butterfly each pork tenderloin by slicing lengthwise down the middle, being cautious not to cut all the way through. Open it like a book and lay flat. Use a meat mallet to gently pound the meat to an even thickness.
Spread an even layer of the dressing mixture onto each tenderloin, leaving a small border around the edges.
Carefully roll the tenderloin tightly from one long side to the other, enclosing the stuffing. Secure the rolls with kitchen twine at 2-inch intervals.
Heat a skillet over medium-high heat and add the olive oil. Sear the tenderloins until browned on all sides, about 2-3 minutes per side.
Transfer the seared tenderloins to a baking dish. Melt the remaining 2 tablespoons of butter and brush it over the tops.
Bake in the preheated oven for 30-35 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove from the oven and let rest for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2543 mg | 111% | |
| Total Carbohydrate | 124.7 g | 45% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 9.9 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 205 mg | 16% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1515 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
