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Bacon Wrapped Stuffed Pork Tenderloin Recipe | Allrecipes image

This is a old family recipe that I have been making for years. Serve with homemade apple sauce.

Provided by JENNAMARAL

Categories     Meat and Poultry    Pork    Pork Tenderloin Recipes

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 8

1 pork tenderloin
3 slices bread, torn into small pieces
¼ cup butter, melted
3 tablespoons poultry seasoning
1 medium onion, chopped fine
1 stalk celery, chopped fine
salt and ground black pepper to taste
6 slices bacon


  • Preheat oven to 375 degrees F (190 degrees C).
  • Slice the pork almost in half, but do not cut all the way through. Butterfly the sides until the pork is open enough to stuff.
  • Mix torn bread, melted butter, poultry seasoning, onion, and celery in a bowl until bread is evenly coated with butter and seasoning; season with salt and pepper. Stuff the pork tenderloin with the bread mixture. Wrap the pork around the filling and secure closed with toothpicks. Wrap bacon slices around the stuffed tenderloin. Season top of tenderloin with black pepper.
  • Cook in the preheated oven until pork is cooked through, about 45 minutes. An instant-read thermometer inserted into the center of the stuffing should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 329.7 calories, CarbohydrateContent 14.3 g, CholesterolContent 91.4 mg, FatContent 19.5 g, FiberContent 1.4 g, ProteinContent 23.7 g, SaturatedFatContent 9.9 g, SodiumContent 505.9 mg, SugarContent 2.2 g


Steamed Pork Buns (Char Siu Bao) Recipe | MyRecipes image

These buns are a grab-and-go street food in China. They were also popular in our Test Kitchens, where they earned our highest rating. Use a multitray bamboo steamer so you can cook all the buns at one time. To make them up to two months ahead, fill the dough, and freeze unsteamed buns on a tray in the freezer before placing them in a freezer-safe zip-top plastic bag. Steam directly from the freezer for an additional five minutes. This Chinese recipe is proof you don't have to get takeout to enjoy the fine cuisine. Serve these for a meal or as a fantastic appetizer for entertaining. 

Provided by Bruce Weinstein and Mark Scarbrough

Yield 10 servings (serving size: 1 bun)

Number Of Ingredients 20

½ teaspoon five-spice powder
1 pound pork tenderloin, trimmed
Cooking spray
1 cup thinly sliced green onions
3 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
1?½ teaspoons honey
1 teaspoon minced peeled fresh ginger
1 teaspoon minced garlic
¼ teaspoon salt
1 cup warm water (100° to 110°)
3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
3?¼ cups all-purpose flour (about 14 2/3 ounces)
3 tablespoons canola oil
¼ teaspoon salt
1?½ teaspoons baking powder


  • To prepare the filling, rub five-spice powder evenly over pork. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add pork to pan; cook 18 minutes or until a thermometer registers 155°, turning pork occasionally. Remove pork from pan, and let stand 15 minutes.
  • Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions and next 7 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.
  • To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
  • Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
  • Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.
  • Divide dough into 10 equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
  • Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid.
  • Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.

Nutrition Facts : Calories 259 calories, CarbohydrateContent 35.7 g, CholesterolContent 27 mg, FatContent 6.1 g, FiberContent 1.6 g, ProteinContent 14.3 g, SaturatedFatContent 0.9 g, SodiumContent 343 mg

Such a simple sweet and sour pork, we all enjoyed it. I did cut my tenderloins into bite sized chunks. Simply a wonderful tasting sauce. Served it with New Year's rice recipe on this site, great together. Update: I've made this in the crock pot with cut large chunks
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