Stuffed Pork Tenderloin


Stuffed Pork Tenderloin with Sage Dressing Recipe is made easy.

To save time on a busy day, prepare your dry basic stuffing a day or two beforehand and store in a covered dish in the refrigerator.

It will then be as easy and quick as a store bought dressing with you controlling the amounts of salt and other seasonings.

Stuffed Pork Tenderloin Recipe

  • 4 (1- 1 1/2 inch thick) boneless pork tenderloins
  • 2 cups Basic Sage Dressing (recipe below)
  • black pepper (optional)
  • salt
  • 1 (12.5 -oz.) can cream of mushroom soup
  • 1/2 cup milk or chicken broth

Slice tenderloins almost all the way through, creating an envelope type pocket for the stuffing.

If you inadvertently cut them all the way through, just use the two pieces and layer the stuffing on top of one, then place the second piece on top as if you were making a sandwich.

Sprinkle meat inside and out lightly with salt and pepper as desired.

Place 1/2 cup prepared stuffing inside each pocket and secure together with skewers, poultry trussing pins or toothpicks.

Place in a casserole or other baking dish.

Mix together mushroom soup and milk or water. Pour over pork.

Cover with lid or foil. Bake in a preheated oven 350F. for 50 minutes.

Remove lid or foil and cook until gravy is thickened and pork is fork-tender (about 15-20 minutes).

Basic Sage Dressing

  • 2 cups dry bread crumbs
    (or 1 cup bread crumbs and 1 cup crumbled cornbread)
  • 1/2 cup chopped celery
  • 1/2 cup chopped onions
  • 1/2 t. rubbed sage
  • 1/4 t. ground tyme
  • 1/4 t. salt
  • 1/4 cup melted butter
  • warm milk or chicken broth.

In a mixing bowl mix together bread crumbs, chopped vegetables and salt.

Gently fold in melted butter.

Toss with just enough warm milk or chicken broth to moisten crumbs.

Stuffed Pork Chops

  • 6 thick bone-in pork chops
  • 2 cups Basic Sage Dressing (above) or Apple Stuffing (below)
  • salt
  • pepper
  • all- purpose flour
  • fat (lard or oil) for braising
  • 1 (12.5 iz.) can Cream of Celery Soup
  • 1 cup water

Cut horizontal slit in port chops, creating a pocket. Fill with stuffing. Fasten the pocket with trussing pins or toothpicks.

Rub a little flour on both sides of chops

Heat fat in skillet until a piece of bread sizzles when dropped in.

Add pork chops and sear on both sides, quickly until lightly browned.

Remove from pan with a spatula letting excess oil drip off. Place in a baking dish.

Mix together soup and water. Pour over chops. Cover with aluminum foil and bake in preheated oven 350 F. for 50 minutes.

Remove foil. Cook another 10-15 minutes until lightly browned and fork-tender.

Apple Stuffing for Pork

  • 1 recipe Basic Stuffing or Dressing above
  • 3/4 cup cooking apples with pealing on.
  • lemon juice

(I like to use the Granny Smith apples because of their strong apple and tart flavor.)

Cut apples into cubes, dipping them in a little lemon juice (to retard them turning brown before adding to dressing mix).

Toss apples into bread mixture and stuff pork chops. Cook according to above instructions.

NOTE: This Apple Dressing can also be used for the stuffing in the Stuffed Pork Tenderloin recipe.

Use either stuffing recipe for stuffing a baked chicken or turkey or Roasted Chicken.

Double or triple recipe for a large Thanksgiving turkey.

Menu Suggestions

The same vegetable sides and salads that go well with Chicken and Dressing will go well with this dish, also.

Return to Moore Recipes

Return to from Stuffed Pork Tenderloin to Old Fashioned Recipes




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