Prep Time: 5 minutes
Cook Time: 20 minutes
Stuffed Pork Tenderloin
Prep Time: 30 minutes
Cook Time: 25 minutes
Stuffed Pork Tenderloin
The combination of our flavorful pork breader, our sweet cornbread mix, and a variety of vegetables and seasonings make this a pork stuffing you will want to make often.
- 3/4 cup House-Autry Pork Seasoned Breading Mix
- 1 box House-Autry Sweet Yellow Cornbread Mix
- 2 1-1/2 pound packages pork tenderloins
- 1 tsp baking powder
- 2 eggs
- 1 cup milk
- 1/2 pound ground pork sausage
- 1/2 cup celery, diced
- 1 cup onion, diced
- 1 box frozen chopped spinach, thawed
- 1/2 tsp garlic
- 1/2 tsp ground sage
- 2 cups chicken stock
- apple chutney (optional)- purchased at the grocery store
Preheat oven to 400°F. Put pork tenderloins in the freezer while preparing the cornbread dressing; they will filet much easier if slightly frozen. Grease an 11 x 13-inch baking dish; set aside.
In a medium bowl, combine the House-Autry Sweet Yellow Cornbread Mix, 1/2 cup House-Autry Pork Seasoned Breading Mix, baking powder, eggs, and milk; whisk together until combined. Pour into a prepared baking dish and cook for 20 minutes, or until the edges begin to brown. Remove and set aside.
Heat 1 tablespoon oil in a medium skillet and saute onion and celery until tender. Add sausage and cook over medium heat until meat is no longer pink; set aside.
Drain and squeeze all of the moisture out of the spinach.
In a large bowl, crumble cornbread. Add the sausage mixture, garlic powder, sage and spinach; stir to mix together. Slowly add the chicken stock until desired consistency is reached.
Remove pork from freezer; remove any silver skin from the tenderloins. Begin by making a 1/2-inch deep cut lengthwise down the tenderloins. Then, holding your knife at a right angle, begin cutting down the inside of the tenderloin, so you can open them up like a book. Place stuffing along the center of the opened tenderloins. Fold over the portions of tenderloin nearest you, and roll dressing into the center. Tie kitchen twine around the tenderloins so they don't open up and spill the dressing out while cooking. Carefully dredge the tenderloins in the remaining breading mix and set aside.
Pour 1/2 cup oil into a hot cast iron skillet. Sear the tenderloin on all sides until well browned, about 10 minutes. Transfer skillet to oven and bake for 10 minutes, or until meat reaches an internal temperature of approximately 160°F. Remove from oven and allow to cool for 15 minutes. Slice and serve with apple chutney.
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