Roast Stuffed Pork Tenderloin

chef.magician's picture

Jan. 18, 2012


Pork tenderloin 1 1/2 Pound
For 1/2 cup citrus dressing
Butter 1/4 Cup (4 tbs)
Diced celery 1 Cup (16 tbs)
Onion 1 Large , diced
Apples 2 Medium , peeled, chopped
Diced bread 6 Cup (96 tbs)
Ground sage 1 Teaspoon
Ground marjoram 1/4 Teaspoon
Whole cranberry sauce 1 Can (10 oz)
Brown sugar 1/4 Cup (4 tbs)
Salt 1 Teaspoon
Orange 1 , rind grated
Fresh orange juice 1/2 Cup (8 tbs)
Salt 1/2 Teaspoon
Pepper 1/4 Teaspoon



1) Preheat the oven for roasting.

2) Using the flat end of a cleaver, beat the tenderloin thin. Slice the tenderloin into two without actually breaking them apart fully.

3) Meanwhile, prepeare the citrus dressing.

4) In a frying pan, melt the butter. Toss in the celery, onion and apples.

Cook the mixture over a medium flame till the vegetables become tender. Next, add in the diced bread along with sage and marjoram. Set aside.

5) In a saucepan, add in the cranberry sauce, brown sugar, salt and orane rind. Mix well over a low flame till all the sugar has dissolved. Transfer the cranberry mixture into the bread mixture.

6) Slowly, pour in the orange juice while stirring gently to moisten the bread dices.


7) Fill the tenderloin with the citrus dressing.

8) In a bowl, mix salt, pepper and curry powder. Rub the mixture all over the tenderloin.

9) Grease a roasting pan. Place the tenderloin on the pan and roast till the meat thermometer reads 185F. This should take about 35 minutes for each pound.


10) Serve the Roast Stuffed Pork Tenderloin with browned potatoes on the side. Drizzle butter and lemon juice over boiled broccoli and place on the side, if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 1023Calories from Fat 179

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 1976 mg82.33%

Total Carbohydrates 163 g54.3%

Dietary Fiber 10 g40%

Sugars 32 g

Protein 46 g92%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet