Glazed and Stuffed Pork Tenderloin Tasty Recipes

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Glazed and Stuffed Pork Tenderloin

"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!"

Ingredients :

• 1 (1 pound) pork tenderloin
• 1 tablespoon canola oil
• 2 tablespoons butter
• 3 celery ribs, chopped
• 1 small onion, chopped
• 1/2 cup bread crumbs
• 1 teaspoon garlic powder
• 1 tablespoon chopped parsley
• 1 teaspoon garlic powder
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup cranberry jam
• 1/4 cup jalapeno pepper jam
• 1 teaspoon minced garlic
• 1 teaspoon minced onion
• 1 teaspoon garlic powder

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H45M

• 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.

Notes :

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