Dressing Stuffed Pork Tenderloin

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!

Dressing Stuffed Pork Tenderloin

Dressing Stuffed Pork Tenderloin
Nutrition Information
  • 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
Recipe type: Supper
Prep time: 
Cook time: 
Total time: 
Thanksgiving meets everyday with this flavourful, moist stuffed pork tenderloin!
  • 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
  1. Cut lengthwise slits down the center of each tenderloin within ½" of the bottom (be careful not to cut right through).
  2. 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.
  3. Preheat oven to 375 F.
  4. 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.
  5. 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.
  6. 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.
*Per Health Canada guidelines cook your pork to 160F, per USDA guidelines cook your pork to 145F

Recipe adapted from Taste of Home.

Dressing Stuffed Pork Tenderloin

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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I'm a nurse who married a farmer and I'm a boy mom of 3 to Braden, Ethan and Jonathan. I love blogging about family life, farming, recipes and embracing my role as farm wife and mom. I'm knee-deep in tractors, trains and trucks and I'm often seen with my camera in my hands catching life's moments.

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  1. This looks absolutely delicious! I will definitely try it. What is the other vegetable on the plate along with the carrots?

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