There are literally thousands of stuffed pork tenderloin recipes out there. This one is a family favourite that has been passed down for three generations. Mouth-watering! Serves two-three people.
l lb. tenderloin
Stuffing ingredients: bread crumbs, butter, small onion, salt and pepper
Wash and pat tenderloin dry. Cut lengthwise almost to the bottom. Chop onion.
To make stuffing (this is our traditional family Christmas stuffing):
Saute the onions in butter until translucent; let cool. Make bread crumbs from stale bread. Place bread crumbs, onions, and salt and pepper into a bowl. Mix well. The mixture will be moist; this is fine.
Place stuffing in the split cavity. Bring together and tie with string about an inch apart. Remember, you’re making the medallions to be served (see above).
Bake in 375 F. oven for about 45 minutes, or until preferred doneness.