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The Best Recipes Glazed and Stuffed Pork Tenderloin

Looking for recipes Glazed and Stuffed Pork Tenderloin, each of our site provides recipes Glazed and Stuffed Pork Tenderloin that an individual need Listed below are the tested recipes Glazed and Stuffed Pork Tenderloin of which you need

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
  • 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.

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