Stuffed Roast Pork Tenderloin

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 377.4
  • Total Fat: 11.5 g
  • Cholesterol: 124.6 mg
  • Sodium: 248.9 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 44.4 g

View full nutritional breakdown of Stuffed Roast Pork Tenderloin calories by ingredient
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Introduction

easy easy
Number of Servings: 3

Ingredients

    1 1lb. pork tenderloin
    1 1/2 tsp butter
    3/4 c chopped onion
    1/4 c shredded carrot
    1/2 c chopped celery
    1 garlic clove, chopped
    1 c cooked wild rice
    pinch of thyme leaves
    pinch of black pepper
    1/4c chicken broth
    1 1/2 tsp cornstarch

Directions

slit porkloin lengthwise but not through. Melt butter in pan and saute, onion, carrot, celery and garlic, thyme and pepper until tender. Add cooked wild rice and chicken broth and combine. Spoon rice mix over one side of the pork tenderloin. Close and tie with string. Bake covered for 45-60 minutes in a 350 degree oven.

Number of Servings: 3

Recipe submitted by SparkPeople user WIEBS47.

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I cooked the rice in chicken broth which really boosted the flavor. Don't have any complaints about it being bland. Next time I will presoak the rice since some was still crunchy. It was delish! I will definitely make this again! - 10/18/09

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  • Very Good
    1 of 1 people found this review helpful
    This was very good, though I found that when I tested the stuffing before using it, it was a bit bland... I guess the pork helped bring up the flavor. I did feel as though something was missing...so next time I do this I might play with some ingredients a bit to up the flavor level. - 1/30/08

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  • Incredible!
    1 of 1 people found this review helpful
    I made mine with brown rice, low sodium chicken broth and non-stick spray instead of butter to make it lower fat, lower sodium and faster to prepare! My husband added some salsa for flavor. Yum! - 12/7/07

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  • Bad
    0 of 1 people found this review helpful
    not thats impressive - 3/28/10

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  • Very good. It took some time to prepare. I will make this again but probably for the weekend. When I have more time. - 3/16/10

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