Stuffed Pork Tenderloin

10 40 204
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 6
Stuffed Pork Tenderloin
Health Highlights


1 tbsp Extra virgin olive oil (for stuffing)
2 medium Yellow onion (thinly sliced, for stuffing)
1/4 tsp Salt and pepper (for stuffing)
1/3 cup Bread crumbs, plain (fresh, for stuffing)
3 tbsp Parsley, fresh (chopped, for stuffing)
1 whole orange(s) Orange peel (zest) (for stuffing)
2 tbsp Dijon mustard (for glaze)
2 tbsp Honey (for glaze)
1/4 tsp Black pepper (for glaze)
681 gm Pork, tenderloin, lean (2 tenerloins)


With sharp knife, cut each tenderloin lengthwise from end to end, being careful not to cut through to other side. Set aside.

Stuffing: In non-stick skillet, heat oil over medium heat; sauté onions, stirring frequently, for about 20 minutes or until deep golden brown. Stir in vinegar, salt and pepper; cook for 5 minutes. Remove from heat. Stir in bread crumbs, parsley and orange rind. Set aside.

Place filling along length of one tenderloin. Top with second tenderloin and tie with string. Place meat on rack set over a foil-lined roasting pan.

Glaze: In small bowl, combine mustard, honey and pepper; brush over pork. Roast in 375º F (190º C) oven for 40 minutes or until cooked through and juices run clear (internal temperature will be about 160º F/ 70º C).

Cover and let stand for 10 minutes before carving into ½ -inch (1 cm) thick slices.

Nutrition Facts

Per Portion

Calories 204
Calories from fat 46
Calories from saturated fat 10.9
Total Fat 5.1 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 2.8 g
Cholesterol 74 mg
Sodium 222 mg
Potassium 560 mg
Total Carbohydrate 15.5 g
Dietary Fiber 1.7 g
Sugars 7.7 g
Protein 25.0 g

Dietary servings

Per Portion

Fruit 0.2
Grain 0.2
Meat 1.3
Vegetables 0.4

Energy sources


Meal Type(s)