Fall Dinner: Stuffed Pork Tenderloin with Roasted Vegetables


by Heather Harris Brady

It’s been a while since we talked about real food, so we’ll do some catching up today with a full menu. This stuffed pork loin makes a nice Sunday dinner, and the leftovers are delicious warm or cold in your lunch. I found a full pork tenderloin on sale for less than $7, which is a great deal considering you can get probably four meals out of it.  On the side we have balsamic-glazed roasted vegetables and parmesan whipped potatoes. Today we’ll do the stuffed pork and this weekend we’ll talk about the veggies.

Stuffed Pork Tenderloin, Serves 8 or four with generous leftovers

One 2-lb. pork tenderloin

1/2 recipe farmhouse cornbread

1/3 c. minced onion

1 egg

1 T. ground sage (or fresh rubbed sage)

Kitchen twine

Olive oil

Your package most likely contains two pork tenderloins. Wash them and put them on a cutting board.


Cut through to open them up. You’ll need to cut more in the thicker parts, visualize cutting a C shape there. Place them on a greased baking sheet or roasting pan.


Preheat the oven to 375 (use convection if you have it. Mix up the stuffing:


Crumble the cornbread and stir it together with the egg, onion and sage. Pack it onto one of the tenderloin sides like so:


Lay the other half over the top, making sure you push the sides down to cover the stuffing. Tie it in several places with the twine so the stuffing stays inside.



Rub the top with olive oil and dust it with salt and pepper. Roast on convection for 15 minutes, or until the outside crusts over. Then turn the heat down to 325 for another hour to finish baking. Remove when the inside is close to 150 degrees, and rest it for at least 15 minutes before slicing to serve.


Cut into 1/2″ slices. Refrigerate any leftovers, covered.


One year ago: Calzones


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