Tenderloin was very good, reminiscent of dark turkey meat, albeit with a much smokier flavour. It evokes memories of traditional holiday meals, while requiring much less preparation than a stuffed bird. I had hoped for the meat to be a bit moister, but I did not serve it with the suggested applesauce, electing instead to have broccoli and sweet potato sides. Perhaps the omission of a sauce was a poor decision. I also found it to be slightly salty for my taste, and do not recommend adding any additional salt as the bacon provided plenty. Would certainly try this recipe again.
I used 1/2 onion 3/4 red apple and celery. I diced them all and sauteed them to warm it through then added two slices cubed bread. I seasoned it with salt pepper 1 teaspoon chicken seasoning. I butterflied the tenderloin and pounded it to about 1/2 inch and then stuffed and rolled it. My tenderloin was pretty small so I didn't add extra bread. No bacon but but rolled prosciutto ham around the tenderloin. It also looked much better since all the stuffing was rolled inside and looked nice when sliced. The prosciutto ham might have been good in the stuffing instead.
I used this recipe with two butterfly pork chops and it came out AMAZING. I knocked it down to 4 stars instead of five because of the amount of poultry seasonig. I only used half of what the recipe called for and it was still way too much. Had to add more bread to even it out. I also skipped the salt. Between the poultry seasoning and the bacon, I thought the salt might be over kill. Came out perfect! I will definitely make this again!
I found it had way too much Poultry seasoning. I don't think it was suppose to be 3 Tablespoons. maybe teaspoons at most.
This was an awesome recipe but yes, I tweaked it because my hubby does not like celery so I omitted! I used 2 teaspoons of poultry seasoning, 1 teaspoon of Italian seasoning and a 1/2 teaspoon of cayenne red pepper then followed the recipe except for cooking directions. I have a gas oven....I cooked at 375 for 30 minutes, flipped, them cooked for 15 minutes, flipped again then cooked for 15 minutes. Set to broil, then cooked for 5 minutes, flipped and cooked for 5 minutes, then removed from oven. I set at a tilt for juices/bacon fat to run to one side and let rest for 20 minutes. It was tender and juice and the flavor was outstanding!!!
This was fabulous! I took another reviewer's advice and sauteed the onion celery and the mushrooms (I added these) for the stuffing. We actually used up two old hamburger buns in place of the bread. I did not have poultry seasoning so I used about a tsp of seasoned salt and 1/4 tsp of garlic powder and some pepper. This was messy to make and a bit frustrating to get the bacon wrapped around without dumping out the stuffing but totally worth it. The pork was tender and flavorful. Great Sunday dinner.
Stuffing is terrible and onions only cook if you overcooked the pork. In mine they were raw. Bacon required broiling to fully cook. Save time if you must use this recipe use stove top stuffing or some other stuffing.
It was very good. Will certainly try this or a variation of this again.
I made the stuffiing from seasoned bread cubes and added poultry seasoning but no other changes were made. It turned out delicious. We all loved it including my neighbors kids and her husband who never eats stuffing.
