Glazed and Stuffed Pork Tenderloin recipe
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Ingredients
- 1 (1 pound) pork tenderloin 1 tablespoon canola oil 2 tablespoons butter 3 celery ribs, chopped 1 small onion, chopped ½ cup bread crumbs 1 teaspoon garlic powder 1 tablespoon chopped parsley 1 teaspoon garlic powder ¼ teaspoon dried rosemary ¼ teaspoon salt ¼ teaspoon pepper ¼ cup cranberry jam ¼ cup jalapeno pepper jam 1 teaspoon minced garlic 1 teaspoon minced onion 1 teaspoon garlic powder
Nutrition Info
- 382.8 caloriescarbohydrate: 36.7 gcholesterol: 78.5 mgfat: 15.6 gfiber: 2.1 gprotein: 23 gsaturatedFat: 6.1 gservingSize: -sodium: 390.5 mgsugar: 12.1 gtransFat: : -unsaturatedFat: : -
Directions Glazed and Stuffed Pork Tenderloin
Directions
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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.