Beef / Pork

Succulent Stuffed Pork Tenderloin takes 15 minutes to prepare.

Succulent Stuffed Pork Tenderloin takes 90 minutes to cook.

Succulent Stuffed Pork Tenderloin makes 16 servings.

The ingredients for Succulent Stuffed Pork Tenderloin are:

1 serving fresh raw pork tenderloin, 4 lb
1 serving GREAT VALUE cream cheese (8oz package)
1 serving fresh basil leaves, 20
1 serving minced garlic in water (1Tbs)
2 tsp Great Value Iodized Salt (by VCRUSHFAN)
1 tsp Black Pepper (Ground) (by TIARENEE)
1 serving Lyke's thin sliced bacon (1 package)

Here is how you make Succulent Stuffed Pork Tenderloin:

Rinse meat and pat dry. Trim off fat layer and discard. Butterfly the pork tenderloin and spread open. Season the interior of the meat as desired. Cut the cream cheese block into slices to cover one side of the interior of the meat. Add minced garlic on top of the cream cheese layer. Cover garlic and cream cheese with fresh basil leaves. Fold the meat back together into its original shape. (May secure with tooth picks if desired, but I just leave it as is.) Season the outside of the meat as desired, being careful not to let your filling fall out if you didn't use toothpicks! Wrap the meat package with the bacon slices. Place in casserole dish. Cover with foil and bake at 400 degrees for one hour. Remove foil and continue to bake until bacon is brown and beginning to crisp, or until internal meat temperature is 145 degrees per meat thermometer. Let rest at least 3 minutes then cut into 4 oz slices. Enjoy!Serving Size: Makes 16 (4oz) servingsNumber of Servings: 16Recipe submitted by SparkPeople user HOOPSTEP.

The nutritional information for Succulent Stuffed Pork Tenderloin is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 346.9

• Total Fat: 23.2 g
• Cholesterol: 91.6 mg
• Sodium: 391.4 mg
• Total Carbs: 0.6 g
• Dietary Fiber: 0.0 g
• Protein: 34.7 g