This stuffed pork tenderloin is an old family recipe. It is loved by everyone that has it. It’s always a bonus when the kiddos like a recipe too!
Pork tenderloin is my favorite cut from the pig. It’s just so tender!! I’ve turned my kids into pork snobs. They don’t even like pork chops now because they’re too “tough”. I’m ok with that. On the flip side they like White Castle…so they’re not total snobs.
The toughest part of this recipe is getting the pork ready, but it is so worth it!
Stuffed Pork Tenderloin
Yield: 9 servings (4 smart points each)
- Pork tenderloin (mine was 1.25 lbs.)
- 1 cup stuffing, cooked (I used Stove Top chicken flavored)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Preheat oven to 375 degrees F.
- Cook stuffing according to directions (I only used 1/2 of the butter it called for) and allow to cool.
- Trim fat off of the pork. Slice tenderloin the long way down the center being careful not to cut all the way through. Open the pork and cover with plastic wrap. Using a mallet pound the pork as flat as you can.
- Add 1 cup of the stuffing down the center of the tenderloin.
- Roll up the pork and either use kitchen string or toothpicks to seal it closed.
- Sprinkle with garlic powder, onion powder, salt and pepper.
- Roast in the oven for 45 minutes. Allow it to rest 5 minutes before cutting.