Minnniemom, I haven't tried this one but it sounds good to me.

STUFFED PORK TENDERLOIN

Pork Loin Preparation:

1 3-5 lb pork loin, trimmed

Using a boning knife, cut the pork loin by holding the knife at an angle, and in a spiral fashion "unroll" the meat by slicing thinly lengthwise and continuously along the side. You will be working your way to the center of the loin and will be cutting one continuous strip of meat until there is none left to cut. Cut as thinly as possible.
If desired, use a meat pounder to make the resulting pork roll into a thinner slab.

When done, the result will be a thin, rectangular slab of pork which you will be able to fill with stuffing and roll up jelly-roll style.

Stuffing:

2 1/2 cups bread crumbs
1/2 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
1 tablespoon butter
4-5 cloves fresh garlic, minced
1 onion, chopped finely
1/4 teaspoon each salt and pepper
1/2 teaspoon paprika
1/3 teaspoon onion powder
3 tablespoons water (or as needed)
sage, garlic powder and other seasonings (to sprinkle on roast)
1/2 finely chopped bell pepper (optional variation)

Wash the parsley well, pat dry and chop finely.
Saute chopped onion in butter 2 minutes, add garlic and saute 2 minutes more. Add parsley and leave for one more minute.

Stir in bread crumbs and other seasonings, mixing well. Stir in enough water to make a coherent mass.

Remove from heat and allow to cool 10-15 minutes.

Stuff the Pork Loin then Roast:

Spray or rub both sides of the pork loin with a good quality olive oil.
Sprinkle with salt, pepper, sage, garlic powder, onion powder and paprika. If desired, season the inside of the roast with rosemary, basil and oregano.

Place the pork on a flat surface and pat the filling out spreading it over top (this will be the inside) of the entire surface of the pork. Take on of the short ends and begin rolling this edge toward the center, a little bit at a time, continuing to roll up (jelly-roll style) until the pork loin is log shaped, with a stuffing spiral on each end. Sprinkle the top with paprika and other seasonings and set in a roasting pan.

Set in a 400°F oven for 15 minutes. Reduce heat to 325 and roast until done, spraying every 30 minutes or so with olive oil spray. Internal temperature should read 165. Submitted by: CM

Sorry, I should have added that I found it on Cooks.com

Check this one out from "The Other White Meat" website:

Here is a link that might be useful: Cranberry Stuffed Pork Loin

Here is one that Sue posted a while back. I have made it and can tell you it is really good!

Spinach Stuffed Pork Tenderloin
Source: Sue (cookingrvc)

2 Pork tenderloins
1 cup fresh spinach, rinsed and drained
1 cup grated Jarlsberg cheese
1/3 cup grated Parmesan or goat cheese
2 tsp garlic powder
Salt/Pepper
2 cups white wine or chicken stock
2 T flour
2 T cold water
Chicken stock

Butterfly each tenderloin, and carefully pound to even thickness. Place on work surface, overlapping the long sides by about an inch or so (this makes the surface quite large for layering the ingredients). Layer the spinach leaves, then the grated Jarlesberg, then the parmesan. Sprinkle with garlic powder and some salt and pepper. Roll the roast tightly and tie off at 1 1/2 inch intervals. You can add some wine or chicken stock to the pan (about 2 cups). Preheat oven to 400°F and roast (uncovered) 24 minutes per pound until internal temperature is around 160ish. (Typical tenderloins should take 1.5 hours - approx). Check temperature after 50 minutes and then every 10 minutes so it doesn't overcook. When cooked, remove from oven, transfer roast to a cutting board, and loosely cover with foil  let sit for 15 minutes. Drain liquids into a saucepan, turn heat up to medium-high and reduce liquid for 2 minutes  reduce heat to low. If there is less than 1.5 cups of liquid, add some chicken or beef broth. Mix a slurry of the flour and cold water, then slowly add to the gravy until thickenened.

Linda

There seems to be some confusion between pork loin and pork tenderloin. They are different cuts.

Without going into details as to where on the animal they come from, tenderloins are small, succulent pieces, typically weighing about a pound. Loins are much larger, typically going 4-6 pounds, and are slightly less expensive.

Either way, you want to allow about a half pound per person or slightly less. So, while you could use them, it would take a lot of tenderloins to feed that group. From both a cost and efficiency viewpoint, pork loin is the way to go.

Here's one recipe.

Prune-Stuffed Pork with Onion Gravy

for the pork:

1 1/2 cups pitted prunes
3 cups fresh bread cubes
1 small rib celery
1 small onion
1 small sweet green pepper
Salt & pepper
3/4 cup chicken stock
6-lb pork loin, butterflied

for the gravy:

1/2 onion, minced
1/4 cup chopped parsley, chopped
1/3 cup drippings from roast pork
6 tbls flour
3 cups chicken or pork stock or water
1 cup rose wine
salt & pepper

Simmer prunes in 3/4 cup water until plump and tender, about 10 minutes.* Drain and chop. Cut bread into 1/2-inch cubes. Dice celery, onion and greenpepper. Mix prunes, bread cubes, celery, onion, green pepper, salt & pepper. Moisten misxture with stock.

Pound pork to an even thickness, just under 1 inch. Spread stuffing over pork, roll up from the long side, and tie with string.

Heat oven to 500 degrees. Sear pork in preheated oven for 15 minutes. Lower heat to 350 and roast pork until internal temperature reaches 140; about 25 more minutes. Transfer roast to a warm platter to rest.

Make the gravy. Measure 1/3 cup of the drippings and pour off remaing drippings. Heat the 1/3 cup dripping in roasting pan over medium heat, stirring up any brown bits on the bottom. Add the onion and parsley and cook untio onion is soft, about 4 minutes. Add flour and cook, stirring occasionally, about 5 minutes. Add the stock and wine and cook, stirring occasionally, about 5 minutes. Season to taste with salt and pepper.

Cut strings from roast and slice. Pass gravy separately. Yields about 12 servings.

*Although this recipes specifies water, reconstituting prunes in Port or sweet Marsala is the more usual way to go when pairing them with pork.

The spinach stuffed pork tenderloin sounds great, and I've added it to my "want to try" file, but I have a question. Do you put the roast on a rack over the liquid, or is it sitting in the liquid as it cooks?

Becky
Lompoc, CA

Becky, I didn't use a rack when I made it.

Linda

Here's one you may like.

Harvest Stuffed Pork Loin

1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
2 apples, peeled, cored and chopped
3 Tbsp. dried fruit, such as cranberries, raisins or apricots
1 cup chopped toasted Planters Pecans
1 Tbsp. dried sage leaves
1 center-cut pork loin (4 lb.), butterflied
1/2 tsp. salt
1/2 tsp. pepper

PREHEAT oven to 400°F. Prepare Stuffing as directed on package. Remove from heat; gently stir in apples, dried fruit, pecans and sage.
UNROLL meat; place stuffing mixture evenly over meat. Roll up meat, starting at one of the long sides, to enclose filling. Place, seam side down, on foil-covered baking sheet sprayed with cooking spray. Season with salt and pepper.
BAKE 45 minutes or until meat thermometer reaches 155°F when inserted into the thickest part of the meat. Remove from oven; let stand 10 minutes before slicing
Makes 16 servings

Here is one that I have made many times.

Home Cookin Chapter: Recipes From Thibeault's Table

Stuffed Loin Of Pork
====================
5 Pounds boned loin of pork
Stuff with:
Prunes and Apricots.

Shove the prunes and apricots down between the two halves of a double loin of pork. Use the handle of a wooden spoon or a knife sharpening steel.

Marinate in:
1 Cup white wine
2 Teaspoons dried sage
1 Teaspoon dried thyme
1 Large garlic clove
1 bayleaf
salt and pepper
Marinate overnight
. Brown stuffed roast in butter and oil, in roasting pan. Add onions and
carrots and brown also. Deglaze pan with reserved marinade. Add pork, 1
1/2 cups beef broth and 1/2 cup water.

Braise pork tightly covered in preheated oven (350 F) for 1 1/2 hours.
Transfer pork to oven proof dish. Brush Pork with Dijon mustard, and
1/2 cup brown sugar Roast Pork in hot oven (450 F) for 15 minutes or
until meat registers 165 F and is brown bubb1y and crisp. Let pork
stand loosely covered for 15 minutes.

Strain cooking liquid from roasting pan, skim off fat and bring to a
boil. Whisk in 1 1/2 tablespoons of cornstarch dissolved in 3
tablespoons of cold water Add 3 tablespoons of unsalted butter cut into
small bits. Season with salt and pepper. Garnish with sprigs of
watercress.