n the side of the tenderloin by cutting a lengthwise slit
Place tenderloin in a large storage bag
month.
Make the Tenderloin:Use a metal skewer to
up hot water.
Split tenderloin lengthways; do not cut all
nd pepper. Stuff the pork tenderloin with the bread mixture. Wrap
Stuff with dressing or Stove Top stuffing.
Roll up and tie each end and down the middle.
Brown lightly in frying pan.
Place in
a 13 x 9-inch pan. Cover with chicken broth. Cover with foil. Bake in oven at 350\u00b0 for 1 hour.
Remove the stuffed tenderloin. Thicken the juices in the pan.
Cut the tenderloin in 1 1/2-inch slices. Serve with rice or mashed potatoes, vegetables or salad. Serves 6 to 8.
own the center of the tenderloin to within 1/2 inch
ightly.
Slice the pork tenderloin lengthwise down the center taking
Saute onion over medium heat until tender.
Add spinach, salt and pepper; saute until spinach wilts.
Stir in cheese and tomatoes.
Cut tenderloin lengthwise down center.
(Do not cut completely through to the bottom.)
Lay flat and spoon spinach mixture down center of tenderloin.
Secure with string. Tenderloin won't close completely.
Place cut side up in a pan/casserole dish.
Cover with foil.
Bake at 425\u00b0 for 50 minutes.
of way through the tenderloin. Lightly place stuffing in the
n the middle of the tenderloin, cutting down within 1/2
Cut tenderloin lengthwise to within 1/2
eft overs and use the recipe directions on your rice container
he meat flat.
Place tenderloin between 2 sheets of plastic
arge end of the pork tenderloin, going in as deep as
slice the length of the tenderloin about an inch up from
ooking spray.
The original recipe called for baking it at
o cool. Spread over pork tenderloin then roll up and secure
ell.
Place the pork tenderloin into the water, salt,
s the rest of the tenderloin. If you didn't wrap