I purchased my pork tenderloin for a different recipe. When the time came to make it, my husband was not really feeling the original recipe I had planned.
So I pivoted and picked this recipe. It seemed like it would be nice and simple, and I had all the ingredients on hand.
The best part of this dish was the stuffing. It was moist and delicious.
Unfortunately, the pork was very dry. It did have nice flavor at least.
I do think that the cooking time could be cut in half and the dish would have been infinitely better.
I believe that we have different feelings about pork now than we did seventy years ago. We now know that you don’t have to cook it quite as much.
The bacon did add a nice layer of fat to the top of the pork. I think with less cooking time it would have soaking in nicer.
I should have adjusted the recipe a bit, maybe next time. . .
BAKED STUFFED TENDERLOIN
1 Large or 2 Small Pork Tenderloins
1 Recipe Bread Stuffing
4 Slices Bacon
Split tenderloin lengthwise and flatten. Season to taste. Spread with stuffing. Roll or lay the other tenderloin over the top. Tie or skewer together. Season to taste. Place bacon slices over the top. Bake in a 325 degree oven for 1 1/2 hours.
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