Stuffed Pork Tenderloin

This is a very tender and delicious way to prepare pork tenderloin.

The pork melts in your mouth and it's wonderful to present at any family gathering or dinner party. Not only very impressive and easy to make, it's one that's asked for often.

I love stuffing the meat, it adds not only flavor but much more juice to the meat. Pork tends to be dryer than most so this really makes it delicious, moist and tender.

You can add more ingredients to the stuffing especially escarole or spinach that enhances the flavors, depending on what your family likes.

Gravy, mashed potatoes and corn on the cob make this the perfect entree.

It will look like you were cooking all day and come out with a gourmet meal. Easy as can be!

If you have dinner guests coming this is the best way to impress them. I have even placed this in a slow cooker with a can of beef mushroom soup and let it simmer all day.

The gravy made with that is perfect for mashed potatoes. The only difference is the roast won't be crispy on top.

Sometimes I even add boiled eggs chopped into the stuffing instead of meat. It comes out delicious without the meat inside if you don't like it.

One other thing, when you use pepperoni, the meat will look pink sometimes but it's cooked don't worry!

Author: Claudia Lamascolo

Stuffed Pork Tenderloin

ingredients:

Pork tenderloin 2 to 3 pounds boneless

Italian bread crumbs

provolone slices or sharp cheddar

cream cheese

2 teaspoons minced garlic or more

olive oil

salt

pepper

dried oregano

chopped fresh parsley

2 cups finely chopped apples

Pinot Grigio

Thinly sliced hot ham capicola or finely sliced pepperoni

Italian flavor bread crumbs

granulated garlic
optional: if you don't like meat substitute chopped boiled eggs not meat

instructions:

Slice the pork lengthwise not cutting through leaving a pocket(mine was around 2 1/2 pounds. Open it up. Pound it slightly to make it thinner if too thick. When you stuff this you can either cook it folded over or rolled up.

Add sliced provolone first, garlic, sprinkle with bread crumbs. Stuff with ham, apples, drizzle the entire length with olive oil.

More sliced cheeses. Add all the herbs and spices on top. More garlic if you like. Fold over or roll up and place in a greased baking dish to fit. Also you can place in a roasting bag.

Pour around 1/2 cup white wine around the bottom of the pork loin. Drizzle with olive oil on top. Salt and pepper to taste, sprinkle with granulated garlic and bread crumbs. Cover with foil for the first hour. Remove last 1/2 hour or remaining baking time. Add more wine if get dry.

Bake in preheated panggangan 350 degrees for around 1 1/2 hours depending on thickness pork should be fork tender.

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