Pork Tenderloin with Stuffing

The tenderloin is a delightful cut of pork, so versatile in that there are so many ways to prepare it. Here is another of my wife’s creations. Almost a meal in itself, just add a vegetable or salad and enjoy.

INGREDIENTS:

¾ to1 Lb. pork Tenderloin

¼ cup butter

1 med. Shallot

1 celery stalk

2 cups water

1 Tbsp fresh marjoram

1 can Cream of Chicken soup (low Sodium)

6 oz box “Stove Top” pork stuffing mix

5 slices cooked bacon (optional)

PREPARATION:

Wash and trim the tenderloin of any fat or waste. Cut into 1 inch thick slices across the grain.

Peel the shallot and chop. Wash the celery, trim and chop. Wash the marjoram shaking off the water, strip the leaves and chop finely.

Spray an oven proof baking dish with non-stick spray. Arrange the tenderloin in a row in the center of the dish.

Preheat oven to 350 deg.

COOKING:

Set a 2 quart sauce pan over medium heat, add the butter and melt. Then add the shallots, celery and bacon and simmer until soft. Add the water and bring to a boil mixing to combine. Add the stuffing mix, remove the pan from the heat, and mix well. Cover and let rest for 5 min.

Scoop the dressing mix and arrange it around the tenderloin. Pour the soup over the dressing and pork, spreading to cover the entire top. Sprinkle the marjoram over the soup and cover with foil.

Place the dish in the center of the over and bake for 50 to 60 min. Remove from the oven, garnish with marjoram sprigs and serve.