It’s simpler than you might think to make this 3-ingredient, very basic recipe, which might end up becoming your new go-to recipe for a nutritious flatbread.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pork tenderloin
- 3 slices bread, torn into small pieces
- ¼ cup butter, melted
- 3 tablespoons poultry seasoning
- 1 medium onion, chopped fine
- 1 stalk celery, chopped fine
- salt and ground black pepper to taste
- 6 slices bacon
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the pork almost in half, but do not cut all the way through. Butterfly the sides until the pork is open enough to stuff.
- Mix torn bread, melted butter, poultry seasoning, onion, and celery in a bowl until bread is evenly coated with butter and seasoning; season with salt and pepper. Stuff the pork tenderloin with the bread mixture. Wrap the pork around the filling and secure closed with toothpicks. Wrap bacon slices around the stuffed tenderloin. Season top of tenderloin with black pepper.
- Cook in the preheated oven until pork is cooked through, about 45 minutes. An instant-read thermometer inserted into the center of the stuffing should read at least 145 degrees F (63 degrees C).
Nutrition Facts
| Calories | 330 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 10 g |
| Sodium | 506 mg |
| Sugars | 2 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This is simple and very tasty. I made it the first time because I had all of the ingredients; I made it the second time because my family loved it!
When pork was done, bacon was not. Had to remove it before serving. Stuffing was unremarkable. Wouldn’t make as written again.
Bacon makes it better
Tie the bacon with kitchen twine. This recipe stuffs two pork tenderloins.
I sautéed the celery and onion like others suggested.I also think 3 Tablespoons was wrong for the poultry seasoning, so I added 1/2 teaspoon of that and 1 teaspoon sage. I pounded the pork a little thinner. Other than that I made it like specified. It turned out very good and we reallly liked it.
I made this pretty true to the original and got many compliments and no leftovers. Will do it again.
My first time making this and everyone loved it . I did cut down on poultry seasoning and I will definitely make it again
Meh… Not a lot of flavor. disappointed .
Great recipe. I used a 2.5lb pork tenderloin so my cook time was longer. I used 3 teaspoons of poultry seasoning instead of 3 table spoons and the taste was perfect. I used 15 pieces of bacon to latticed the pork, cooked it cover for 1.5 hours then uncovered and broiled for 30 minutes. Served with spinach and potatoes and homemade grave made with the pork drippings.
I halfed the Poultry seasoning. I recommend cooking the finely chopped celery and onion before adding into stuffing mixture. I didn’t and the celery was a bit tough. Overall a good dish. I used a whole pound of bacon too
I made this as is and it was fantastic! I’m seriously thinking about replacing the turkey with this instead on thanksgiving! the only thing I did differently was the temperature. Cooked for an hour at 425 because the bacon was not crisping. it was just resembling ham. I was a little worried that it would be dried out with the increase in temp, but heck no! The tenderloin was moist and the bacon was crispy.
I made the stuffiing from seasoned bread cubes and added poultry seasoning but no other changes were made. It turned out delicious. We all loved it including my neighbors kids and her husband who never eats stuffing.
This was an awesome recipe but yes, I tweaked it because my hubby does not like celery so I omitted! I used 2 teaspoons of poultry seasoning, 1 teaspoon of Italian seasoning and a 1/2 teaspoon of cayenne red pepper then followed the recipe except for cooking directions. I have a gas oven….I cooked at 375 for 30 minutes, flipped, them cooked for 15 minutes, flipped again then cooked for 15 minutes. Set to broil, then cooked for 5 minutes, flipped and cooked for 5 minutes, then removed from oven. I set at a tilt for juices/bacon fat to run to one side and let rest for 20 minutes. It was tender and juice and the flavor was outstanding!!!
Excellent recipe. The tenderloin turned out moist with great flavor. The bacon was an added bonus.
Delicious and pretty easy to throw together.
Butterfly the loin down the middle and pounded it out. Used Alderwood bacon to wrap it and sprinkled a little Marjoram on top of the bacon. Used about 2 TBSP of the poultry seasoning. Will make this again for sure.
I rwould use only 3tsps poultry seasoning. Also, I would twine to bind the tenderloin. The toothpicks were hard to find once the meat swelled from cooling, otherwise I would make again for sure. It was very good!
Used 2 tsp poultry seasoning- roasted in 400 degree oven for one hour and then let it rest 10 min – I might decrease next time to 50 min as 40 seemed not enough and perhaps 60 was too much. All in all it was very tasty. Would be nice with a mushroom gravy perhaps? Will make again – hubby loved it! Thank you!
This was fabulous! I took another reviewer’s advice and sauteed the onion, celery and the mushrooms (I added these) for the stuffing. We actually used up two old hamburger buns in place of the bread. I did not have poultry seasoning, so I used about a tsp of seasoned salt and 1/4 tsp of garlic powder and some pepper. This was messy to make, and a bit frustrating to get the bacon wrapped around without dumping out the stuffing, but totally worth it. The pork was tender and flavorful. Great Sunday dinner.
I used boneless pork chops instead of the tenderloin because it was what I had on hand. It was great that way, just make sure when you get half way through rolling them up, that you trim most of the fat off the pork. Then just finish rolling them up! Other than that, I followed the recipe exactly as written. The only reason I gave 4 instead of 5 stars is because I think 45 minutes was a little too long of a cooking time. It made the pork a little dry. Next time, I’ll start checking them after 30-35 minutes. All in all, this is a GREAT recipe that I will absolutely make again. Thanks for sharing this one!! (Sorry there is not a picture….. my family was hungry and had it on their plates with bites taken out before I could pull out a camera! They were very pretty though, if I do say so myself
Very good…only thing I did was cut down the amount of poultry seasoning considerably (1/2tsp)