I love dressing. I could eat it by the box all by myself and it’s my favourite thing about Thanksgiving and Christmas, my mother-in-law’s homemade turkey dressing is AWESOME!. Give me all the dressing/stuffing! Any time I see a recipe that I can incorporate dressing into, I must try it! I came across this recipe for dressing stuffed pork tenderloin a couple of years in one of my mother-in-law’s cook books and I tweaked it a bit and it comes out perfect every time. I’ve added it to my farming meals menu and no one has complained about it yet!
- Serves: 6-8
- Serving size: 1
- Calories: 296
- Fat: 9 g
- Saturated fat: 4 g
- Carbohydrates: 24 g
- Sodium: 678 mg (if using reduced-sodium product)
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 73 mg
- 2 pork tenderloins, ¾ pounds each
- ¾ cup beef broth or dry red wine
- ⅓ cup packed brown sugar
- ¼ cup ketchup
- 2 tbsp soy sauce
- 2 garlic cloves, minced
- 1 tsp curry powder
- ½ tsp ginger
- Pepper to taste
- 1 package dressing mix (Stove Top or other)
- 1¼ cups water
- 2 tbsp butter
- Cut lengthwise slits down the center of each tenderloin within ½" of the bottom (be careful not to cut right through).
- In a marinading tray or large Ziploc bag, combine all of the marinade ingredients: broth, brown sugar, ketchup, soy sauce, garlic, curry, ginger and pepper and add pork. Marinade at least 2 hours, preferably overnight, in refrigerator.
- Preheat oven to 375 F.
- Prepare dressing per package instructions or by boiling 1¼ cups of water with 2 tbsp butter, adding the dressing mix, stir, take off heat, cover for 5 minutes and fluff with a fork. Cool enough to handle.
- Place pork tenderloins on broiler rack, or other rack in pan, and place prepared dressing down the centre of each. Optional: you can tie with kitchen string to hold together, but it is not necessary.
- Place in heated oven for ~35-40 minutes (depending on the size of the tenderloins) or until meat thermometer reads *155. Remove from oven, cover with tinfoil and let sit 5 minutes and temperature will reach 160.
Recipe adapted from Taste of Home.
Pardon the less-than-appealing photos, but when you’re a farm wife cooking for 12 people, you throw your plate on the floor, snap a photo and feed the crew…while your family makes fun of you for doing it! I find pork tenderloin to be a bit fickle to cook and that even though the thermometer might say it’s done, it slices and still is pink and may bleed a bit. It’s very hard (per my experience) to overcook so I usually throw it in for about 8 more minutes to cook off the pink juice.
In spite of the pictures, I really hope you give this recipe a try—let me know if you do!
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