Glazed and Stuffed Pork Tenderloin

4.5
(2)

I couldn't find the perfect glazed and stuffed pork tenderloin, so I decided to give it a try on my own. This recipe is awesome!

4
4
4
Prep Time:
15 mins
Cook Time:
1 hr 25 mins
Additional Time:
5 mins
Total Time:
1 hr 45 mins
Servings:
4
Yield:
4 servings

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

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Stir cranberry jam, jalapeno pepper jam, garlic, and garlic powder together in a bowl; spread mixture over the tenderloin.

  7. 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.

Nutrition Facts (per serving)

383 Calories
16g Fat
37g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 383
% Daily Value *
Total Fat 16g 20%
Saturated Fat 6g 31%
Cholesterol 79mg 26%
Sodium 391mg 17%
Total Carbohydrate 37g 13%
Dietary Fiber 2g 8%
Total Sugars 12g
Protein 23g 46%
Vitamin C 6mg 7%
Calcium 65mg 5%
Iron 2mg 11%
Potassium 551mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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