Stuffed Pork Tenderloins

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  • Makes: 6 servings
  • Prep: 45 mins
  • Freeze: Up to 1 month
  • Stand: Thaw overnight

Stuffed Pork Tenderloins

Directions

  1. Trim fat from meat. Butterfly meat by cutting each tenderloin in half horizontally, cutting to within 1/2 inch of the opposite side. Spread open. Place meat between two sheets of plastic wrap. Using the flat side of a meat mallet, pound meat lightly until about 1/4 inch thick. Remove plastic wrap. Spread meat with mustard.
  2. For filling, in a medium bowl combine stuffing mix and ham. Drizzle with broth, tossing to moisten. Spread filling over meat. Starting from a long side, roll up each tenderloin into a spiral. Tie at 2-inch intervals with 100% cotton kitchen string.
  3. Wrap each tenderloin in plastic wrap. Place in a freezer bag or container; seal and freeze for up to 1 month.
  4. To serve, thaw in the refrigerator overnight (centers may still be a little icy). Preheat oven to 425 degrees F. Unwrap tenderloins. In a small bowl combine egg and the water; brush over meat. Spread crushed crackers on waxed paper; roll meat in crackers to coat. Place on a foil-lined baking sheet.
  5. Roast for 30 to 35 minutes or until an instant-read thermometer inserted in meat registers 145 degrees F. Transfer to a serving platter. Remove string; slice meat.
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Nutrition Facts (Stuffed Pork Tenderloins)

  • Per serving:
  • 285 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 111 mg chol. ,
  • 766 mg sodium ,
  • 22 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 30 g pro.
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