Stuffed Pork Tenderloin Recipe
with Rice Dressing, Cornbread Dressing and two side orders
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Ingredients
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Stuffed Pork Tenderloin
Cornbread Dressing
Side Orders
Method
Stuffed Pork Tenderloin
- 1
Prepare the Pork
Preheat the oven to 375°F (190°C). Trim any excess fat from the pork tenderloin and butterfly it by slicing it lengthwise down the middle, but not all the way through.
- 2
Season the Pork
Rub the pork tenderloin with olive oil, salt, black pepper, garlic powder, and onion powder. Set aside.
- 3
Prepare the Filling
In a bowl, mix the rice dressing mix with chicken broth until well combined. Stir in the grated Parmesan cheese and chopped parsley.
- 4
Stuff the Pork
Spread the filling mixture evenly inside the butterflied pork tenderloin. Roll the pork tightly and secure it with kitchen twine or toothpicks.
- 5
Bake the Pork
Place the stuffed pork tenderloin in a baking dish and bake for 25-30 minutes until the internal temperature reaches 145°F (63°C). Let it rest for 10 minutes before slicing.
Cornbread Dressing
- 6
- 7
Combine Ingredients
In a large bowl, combine the crumbled cornbread, sautéed vegetables, chicken broth, sage, salt, and black pepper. Mix until well combined.
- 8
Bake Dressing
Transfer the mixture to a greased baking dish and bake at 375°F (190°C) for 20-25 minutes until golden brown.
Side Orders
- 9
- 10
Cook Green Beans
Add trimmed green beans to the skillet, season with salt and black pepper, and sauté for about 5-7 minutes until tender-crisp.
- 11
- 12