Stuffed Pork Tenderloin

This was made for an Easter lunch, and everyone seemed to like it very much, which was very gratifying!

The Meat

I took the loins (there were four in all), trimmed any excess fat off the outsides, rubbed them in onion salt and white pepper, and left them overnight in the fridge.

The next day I sliced them length-ways as far through as I could without ending up with two pieces.

Some more salt and pepper seasoning was applied to the new surfaces.


The Stuffing

The stuffing was made with:

• young spinach leaves
• dried cranberries (buy in bag at Target!)
• chestnuts (buy in bag at Target!)
• 2 or 3 fresh eggs
• mushrooms
• sausage meat (Jimmy Dean's)
• olive oil

All this was chopped up and mixed up well into a paste.


















Each loin was laid out, topped with a good thick layer of stuffing mix, folded over, and then gently tied by looping string around it, spiraling from one end to the other. My darling wife was engaged for this task, as I only have two hands!

The stuffed loins were then placed onto a large baking tray, covered with alu-foil, and cooked at 375F for an hour.

Bon Appetit !

Mike