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Stuffed Pork Tenderloin

It’s so nice to be married to a man who knows how to cook!

I took a pork tenderloin out of the freezer last night with plans to cook it for dinner, tonight, when I got home from work. However, when I got home, I found a beautiful stuffed pork tenderloin just needing to go into the oven! All I had to do was peel a couple of sweet potatoes and dinner was ready – definitely my idea of Saturday night cooking!

Victor stuffed the tenderloin with breadcrumbs, sun-dried tomatoes, celery, carrots, mushrooms, garlic, onion, green peppers, chicken broth, salt, and pepper. I baked it – along with the sweet potatoes – for about 40 minutes at 375°F (190°C).

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The pork was fork-tender and the stuffing bursting with flavor with just the right amount of crunch and chew. I completely cleaned my plate and Nonna was close to licking hers clean, as well. You know it’s a successful dinner when the finished plates look like they just came out of the cupboard.

My original plan was to cook the tenderloin with apples and onions since we have apples that need using up. It looks like I’m going to be making an apple cake tomorrow, instead. The biggest question now is which apple cake will I make? I have a recipe of my mom’s that I haven’t made in years – and it doesn’t require peeling the apples… decisions, decisions…

Life is rough around here…

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