Stuffed Pork Tenderloin

I really hope that you have been enjoying my St. Patrick’s Day recipes and posts. ¬†I really wanted to bring you some different takes on this Holiday. ¬†From Savory to Sweet, from traditional to novelty, I have had such a good time making these wonderful treats for you all! ¬† Tonight I am bringing you an amazing dinner! Ireland has such a diverse¬†culinary¬†history. ¬†With all the European invaders over the centuries you can see influences from Spain,¬†Portugal, France, The Netherlands and of course England. ¬†With the English influence you also get a bit of Indian thrown in there. It’s not all rabbit, corned beef and cabbage in Ireland. Given the fact that it is an Island the Seafood must just be amazing! ¬†Lamb and Venison and Pork are the main meat dishes found there and this is why I have made this wonderful Pork Tenderloin for you tonight. This main dish is not only amazing tasting it has quite the wow factor in it’s presentation. ¬†This is just perfect for entertaining guests.

When you slice into this your guests will be amazed at the beauty of the meal that they are about to eat. ¬†You can beam with pride knowing that you created this and bask in the glory of the praise you are given. ¬†They will think that you slaved and slaved for days making this meal and only you will know that it really was easy to make. ¬†I’m not going to tell them and neither should you. ¬†Enjoy your time in the limelight!

Just look at that beautiful cut of meat. The color! The flavor! You will serve this proudly and  you and your family and guests will absolutely enjoy this meal till no end! Make sure to serve the Irish Potato Cakes along side of this.

Irish Pork Tenderloin

Irish Pork Tenderloin


  • 2 1-2 lb pork tenderloins
  • 2 cups dried bread crumbs
  • small bunch of fresh parsley chopped
  • 1 small white onion diced
  • 1 egg lightly beaten
  • 1 orange grated and the juice
  • salt pepper
  • 2 tsp eachonion and garlic powder
  • 1 tsp thyme


  • Preheat oven to 350
  • You will need to open each tenderloin
  • take a knife and cut the top almost all the way through. ALMOST. You want to be able to open the tenderloin like a book
  • salt and pepper the insides of the tenderloins
  • In a mixing bowl combine the rest of the ingredients and toss
  • lay the stuffing on top of one of the opened tenderloins
  • form the stuffing to look like a log then press as flat as it will go without spilling over
  • place the second tenderloin on top
  • secure with kitchen twine {you can take a look at the picture to get an idea of how this should look}
  • make sure that you get the ends tied tight so they won't open on you during cooking
  • lay the meat in a baking dish
  • rub the top with olive oil and salt and pepper
  • pour 1/2 cup of water in the bottom of the baking dish {this helps keep the meat moist during cooking}
  • bake at 350 for 30-45 min
  • check at 30 min
  • Enjoy!

Take a look at all these other fun St. Patrick’s Day Recipes

Irish Caramel and Vanilla Fudge

Irish Potato Cakes

Lucky Charms Marshmallow Treats

Irish Meat Hand Pies

Guinness Stout Ice Cream Float 

Green Velvet Cupcakes

1Pingbacks & Trackbacks on Stuffed Pork Tenderloin