Easy Stuffed Pork Tenderloin with Glazed Carrots

This is probably my favorite recipe that involves stuffing pork! LOL. Its so herbaceous, juicy, and savory. When my husband and i sit down at the table, we usually talk, but not with this meal! It was completely silent, all you heard was chewing and forks clinking against the plate!!! It’s safe to say this was a winner winner pork dinner ! 🙂

TOTAL TIME: Prep: 20 min. Bake: 50 min

INGREDIENTS:

• 1 pork tenderloin (3/4 to 1 pound)
• 1/4 teaspoon of salt
• 1/8 teaspoon of pepper
• 1/2 cup of parsley
• 2 tablespoons of garlic herb seasoning
• 1 pkg of stuffing ( your preference, I like pork flavored stove top stuffing for this dish)
• 1/2 cup of chopped onion
• 1 tablespoon of sage
• 2 tablespoon of water
• 2 cups of water
• 2 strips of bacon

DIRECTIONS:

1. To prepare the pork make a lengthwise slit about three-fourths ( 3 slits) of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; season with salt, pepper and garlic herb seasoning and set aside.

2. In a small skillet or pot, saute onion in butter and sage. Add your box of stuffing with 2 cups of water.

3. Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Roll tightly, pressing stuffing firm against pork until a nice log is formed.Place in a roasting pan or rack. I wrapped my loin with 2 strips of bacon sliced in half (long ways) to keep everything together but you can also use baking string to keep it together.

4. Bake, uncovered, at 350° for 50-60 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 4 servings.

While your meat is cooking, now it is time to make those carrots!

INGREDIENTS:

• 3/4 lb baby carrots
• 2 tablespoons of honey
• 1/2 cup of chopped Italian parsley
• 2 tablespoons of butter

DIRECTIONS: In a pan combine carrots and butter and saute for 10 minutes. Add honey and cover and stir on low for 5 minutes. Then add parsley, mix together and cook for another 5 minutes or until carrots are softened but still have a nice bite to them.

Once the Tenderloin is finished, let it rest for 5 minutes. Then carefully slice.

Put it all together on a plate, and ENJOY!