Tenderloin? Or boneless pork loin? There's a huge difference!
Linda C

Here is a recipe that I enjoy, I got it from allrecipes(dot)com

I usually double the sauce and it doesn't normally take 2 hours to cook, so use a thermometer or keep checking on it. It makes a very pretty presentation when sliced.

Spinach Stuffed Pork Tenderloin

INGREDIENTS:
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
3 tablespoons margarine
1/2 cup diced onion
1 clove garlic
1/3 cup dry bread crumbs
3 pounds pork tenderloin
2 tablespoons ketchup
1/4 cup orange juice
2 tablespoons teriyaki sauce
1/2 teaspoon ground cumin

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. Use meat thermometer to check for doneness. Thermometer should read 160 to 170 degrees F (71 to 77 degrees C).

APRICOT STUFFED PORK TENDERLOIN (serves 4)
1/2 cup dried apricots, chopped
2 TBL finely chopped onion
3 TBL butter + additional as needed
1 1/2 cups soft white bread crumbs
1 tsp dried parsley
1/4 tsp salt
1/4 tsp dried thyme
2 pork tenderloins, approximately 3/4 lb each
Pepper to taste

Preheat oven to 325°. Cover the apricots with cold water & heat until boiling. Cover & reduce the heat. Simmer until tender 5-10 minutes. Drain.
Saute the onion in 3 TBL butter until soft, about 5 minutes. Add teh crumbs, parsley, salt & thyme. Toss lightly to combine; mix in the cooled apricots.
Slit the tenderloins lengthwise, not quite through. Lay the tenderloins flat & spread each one with 1/2 the apricot mixture. Roll lengthwise, jellyroll fashion. Tie to secure. (If preferred, place stuffing between 2 tenderloins & tie securely.) Place on rack in a small pan & spread with butter or margarine. Sprinkle w/salt & pepper. Bake 1 to 1 1/4 hours, basting occasionally.~~ Jubilation

If you mean a center loin pork roast, try this:
ANNAPOLIS STUFFED PORK ROAST (serves 6-8)
3 1/2 lb boned center loin pork roast
1/2 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp pepper
1/2 tsp salt
12 large pitted prunes
1 1/2 cups water
1/2 cup dry white bread crumbs
3 TBL clarified butter
1/2 cup heavy cream
2 TBL flour
1/2 tsp salt
Freshly ground pepper

Preheat oven to 350°. Season meat with ginger, cloves, pepper & salt. In a saucepan, simmer prunes in water, covered over medium heat for 20 minutes. Remove from heat & let stand 15 minutes.
Transfer prunes with slotted spoon to a bowl (reserving the liquid,) and combine prunes with the bread crumbs.
Arrange the prune mixture lengthwise in the center of the roast & roll the meat to enclose the filling. Tie the meat with kitchen string at 1" intervals & in an oven proof skillet, brown the roast on all sides in clarified butter over high heat (you may substitute oil.)
Add 1 cup of the reserved prune liquid & bring to a boil. Transfer the roast to the preheated oven & bake 1 1/2 hours uncovered, basting it twice.
Transfer the roast to a heated platter, remove strings & tent the meat with foil. Skim fat from pan juices, ad the remaining reserved prune liquid & bring to a boil. Whisk in the cream & flour & simmer 3 minutes. Add salt & pepper. Spoon a little of the sauce over the meat & slice the roast. Serve roast with warm sauce on the side.~~~Tide & Thyme

Sorry. I am talking about a boneless pork loin. We even butcher our own and I still call them the wrong thing :)

Thanks for the recipes. I am looking foreward to trying them.

Gail

I use the same stuffing I use for a turkey or chicken. Onion and celery sauted until kust soft in lots of butter, fresh bread cubes, sage, parsley, thyme, salt and pepper.

Home Cookin Chapter: Recipes From Thibeault's Table

Stuffed Loin Of Pork
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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.

Servings: 4

Exported from Home Cookin 5.2b (www.mountain-software.com)