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Stuffed Pork Tenderloin


  • 2 lb. pork tenderloin, 4 pieces
  • 4 Tbsp. butter
  • 1 medium sized onion, chopped
  • 1/2 cup chopped fresh mushrooms
  • 1 1/2 cups fresh bread crumbs
  • Ad

  • 1/2 cup chopped fresh parsley
  • 1/2 tsp. sage
  • 1/2 tsp. rosemary
  • salt and pepper
  • 1 egg, beaten
  • 2 slices bacon


Split tenderloin lengthwise, partially through to butterfly. Open and place between waxed paper; pound to flatten. Saute' onion and mushrooms in butter until tender. Add bread crumbs and cook until slightly crisp. Add herbs, salt, and pepper. Cool.

Add enough egg to moisten. Spread stuffing over half the meat, leaving 1/4 inch border on all sides. Fold to close. Place 1/2 bacon strip over each piece and tie with a string. Transfer to 9x13 inch baking pan and roast at 350 degrees F for 1 1/2 hours. Serves 4

By Robin from Washington, IA

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