Pork Tenderloin with Sesame Stuffing
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- 2 whole pork tenderloins, about 1 lb each
- Salt
- Pepper
- For the stuffing:
- 2 cups soft bread crumbs
- 1/4 cup butter
- 1/2 cup celery, chopped
- 2 Tbsp onion, chopped
- 1/4 cup sesame seeds, toasted
- 1 beef bouillon
- 1/3 cup hot water
- 1 egg, slightly beaten
- 1-1/2 tsp poultry seasoning
- 1/4 tsp pepper
Cut each tenderloin in half, lengthwise, almost to the end. Sprinkle with salt and pepper.
Saute the chopped onion and celery in butter. Combine with the bread crumbs. Add the toasted sesame seeds. (To toast the seeds, spread in a small baking pan and place in the oven at 300°F for about 10 minutes or until lightly browned, stirring once.)
Dissolve the beef bouillon in hot water and pour over the breadcrumbs. Add the poultry seasoning, pepper and beaten egg. Mix well.
Spread the stuffing on the cut surface of the meat. Cover with the second tenderloin. Tie with a string at 1-1/2 inch intervals and place in a shallow, buttered pan.
Bake at 325°F for about an hour. Baste once or twice with pan juices or melted butter.
Saute the chopped onion and celery in butter. Combine with the bread crumbs. Add the toasted sesame seeds. (To toast the seeds, spread in a small baking pan and place in the oven at 300°F for about 10 minutes or until lightly browned, stirring once.)
Dissolve the beef bouillon in hot water and pour over the breadcrumbs. Add the poultry seasoning, pepper and beaten egg. Mix well.
Spread the stuffing on the cut surface of the meat. Cover with the second tenderloin. Tie with a string at 1-1/2 inch intervals and place in a shallow, buttered pan.
Bake at 325°F for about an hour. Baste once or twice with pan juices or melted butter.
Submitted by Aug 22, 2010
5 stars based on
1 reviews
15 min
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