Recipes Meat and Poultry Pork Pork Tenderloin Recipes Glazed and Stuffed Pork Tenderloin 4.5 (2) 2 Reviews 4 Photos 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! Submitted by TPATNO Published on June 8, 2018 Save Rate Print Share Trending Videos Close this video player 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 Jump to Nutrition Facts 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 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. I Made It Print Nutrition Facts (per serving) 383 Calories 16g Fat 37g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved