Corn Stuffed Pork Tenderloin


1 (7 oz.) can of corn

1 c. soft bread cubes

1/4 c. finely chopped onion

1 tsp. salt

1/2 tsp. sage

2 tbsp. margarine

1 pork tenderloin


Mix undrained corn bread cubes, onion, salt and sage together. Rub tenderloin all over with the margarine. Cut the tenderloin down the middle, lengthwise. Rub margarine inside the cavity. Fill the cavity with the corn stuffing. Place in a baking dish and roast for 1 1/2 hours at 350 degrees or until pork is cooked


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