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Stuffed Roast Pork Tenderloin


Serve this flavorful stuffed pork with baked potatoes or steamed vegetables and a salad.


  • cooking bag
  • 1 tablespoon all-purpose flour
  • 1 1/2 pounds pork tenderloins, trimmed
  • 1 tablespoon butter
  • 1 1/2 cups chopped sweet onion
  • 1/2 cup raw celery
  • 1/4 cup shredded carrot
  • 2 small cloves garlic
  • dash leaf thyme
  • dash black pepper
  • 1 1/2 cups cooked wild rice
  • 1/2 cup defatted chicken broth
  • 3 tablespoons cornstarch


Place flour in cooking bag and shake to coat the interior. Cut tenderloin lengthwise, stopping about 1/2-inch from cutting through. Open the split and flatten the meat out.

Sauté onions, garlic, celery, carrot, and seasonings in butter until tender. Add 1 1/2 cups cooked wild rice; stir to combine. Spread stuffing mixture over split meat. Fold meat back over itself. Tie with kitchen string. Add the tied tenderloin and chicken broth to the prepared cooking bag; close bag with the provided tie. Place the bag in a shallow baking pan. Bake at 350° until meat reaches an internal temperature of 160°, about 1 hour.

Pour broth into a sauce pan and skim off excess fat. Combine cornstarch with a few teaspoons of water and stir to dissolve. Stir into the broth; cook until thickened.

Serves 4 to 6.

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