Prep 20 mins
Cook 1 hr
I am not sure, but I believe this recipe comes from one of those recipe cards found in some magazines, or perhaps it is another from the Government of Alberta. Doesn't really matter because it is GOOD! I find that if you get all your veggies, bread, etc. prepared in advance, this comes together very easily. Please, enjoy!
- 2 pork tenderloin (3/4 lb. each)
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄4 cup celery, finely chopped
- 2 tablespoons onions, finely chopped
- 1 tablespoon sweet pepper, finely chopped (any colour)
- 2 cups soft breadcrumbs
- 1⁄2 cup apple, finely chopped
- 2 tablespoons raisins
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper, freshly ground
- 1⁄4 teaspoon poultry seasoning
- 1⁄8 teaspoon dried thyme
- 1 pinch nutmeg
- 4 slices bacon
- Preheat oven to 325°F - have a roasting pan, with rack, ready.
- Split tenderloins lengthwise, but do not cut completely through the meat (this is easily accomplished if the tenderloins are very cold).
- Spread the tenderloins open and pound them gently to make them a bit thinner.
- Melt butter in a heavy skillet.
- Add celery, onion, sweet peppers and cook gently for about five minutes, stirring occasionally.
- Add breadcrumbs and continue cooking and stirring until the crumbs are lightly browned.
- Remove from heat and add apple, raisins and spices.
- Cover one of the tenderloins with the stuffing.
- Lay the other tenderloin on top and wrap the strips of bacon around them, either securing with toothpicks or tying.
- Put on rack in roasting pan in preheated oven for about 1-1/2 hours or until meat is very tender and cooked through. Do not overcook.
- Nice served with baked or roasted potatoes and a baby spinach salad.
This tenderloin was delicious! Very moist and flavourful, evereyone raved over it.