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| Glazed and Stuffed Pork Tenderloin |
"I couldn't find the perfect glazed and stuffed pork tenderloin, so I decided to give it a try on my own. This recipe is awesome!"
Ingredients :
- 1 (1 pound) pork tenderloin
- 1 tablespoon canola oil
- 2 tablespoons butter
- 3 celery ribs, chopped
- 1 small onion, chopped
- 1/2 cup bread crumbs
- 1 teaspoon garlic powder
- 1 tablespoon chopped parsley
- 1 teaspoon garlic powder
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup cranberry jam
- 1/4 cup jalapeno pepper jam
- 1 teaspoon minced garlic
- 1 teaspoon minced onion
- 1 teaspoon garlic powder
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 1H45M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Cut a lengthwise slit 3/4 of the way through pork tenderloin and spread tenderloin open. Pound the meat flat and to 1/4-inch thickness with a meat mallet.
- Heat canola oil in a large skillet over medium heat and brown the flattened tenderloin in the hot oil, about 5 minutes per side. Transfer tenderloin to a plate.
- Heat butter in skillet over medium heat and cook and stir celery and onion in the hot butter until tender, about 8 minutes. Stir bread crumbs, parsley, 1 teaspoon garlic powder, rosemary, salt, and black pepper into the celery and onions.
- Open the tenderloin and spread the bread crumb mixture over the meat to within 1/2 inch of the edge. Fold the tenderloin over the stuffing and tie together with kitchen string; place into a shallow roasting pan.
- Stir cranberry jam, jalapeno pepper jam, garlic, and garlic powder together in a bowl; spread mixture over the tenderloin.
- Bake in the preheated oven until the jam mixture has baked into a glaze and an instant-read meat thermometer inserted into the middle of stuffing reads 160 degrees F (70 degrees C), 50 to 60 minutes. Let meat stand 5 minutes before untying and slicing.
Notes :
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