Stuffed Pork Tenderloin
Ingredients
  • 2 pork tenderloins * butterflied (see photos at bottom)
  • 4 cups toasted bread crumbs
  • 1/2 onion, minced
  • 1/2 cup celery, minced
  • 3 Tbsp butter
  • 1/4 tsp each of dried sage, rosemary and thyme
  • Salt and pepper to taste
  • 1 Tbsp butter
Instructions
  1. Melt butter in skillet, saute onions and celery until translucent. Add bread crumbs, sage, rosemary, thyme, salt and pepper.
  2. Fill the tenderloins with the bread crumb mixture, preserving 1 cup for the crust. Roll each tenderloin and tie with kitchen string. Rub with butter and roll in the preserved crumbs.
  3. Place on broiler pan that has 1 1/2 cups of water in the bottom (tenderloins are not sitting in the water).
  4. Now for the big secret to success! Preheat oven to 500 degrees--yes, 500 degrees! Apparently, because pork tenderloin is very low in fat, cooking at lower temperatures drys the meat out before it is cooked. I just never knew...
  5. So...
  6. Place tenderloins in oven and bake for 30 - 35 minutes. Watch closely so as not to overcook. It should remain juicy with a pale pink colour. If using a thermometer the temperature should reach 150 degrees. Remove from oven and let rest for 10 minutes - the meat continues to cook.
Recipe by Keeping With The Times at https://www.keepingwiththetimes.com/pork-tenderloin-perfection/