Tested till perfect Roasted Stuffed Pork Tenderloin with Sweet Potato

Roasted Stuffed Pork Tenderloin with Sweet Potato

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: The Canadian Living Test Kitchen: December 2005

Recipe2 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/2 cup 1/2cupprepared Caesar croutons
  • 1/4 cup 1/4cupfinely chopped peeled appleapples
  • 4 tsp 4tspvegetable oil
  • 3/4 tsp 3/4tspcrumbled dried sage
  • 1 1pork tenderloinpork tenderloins
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 1large sweet potatosweet potatoes, (about 1 lb/500 g), peeled and sliced 1/2 inch (1 cm) thick
  • 1-1/2 cups 1-1/2cupssodium-reduced chicken stock
  • 8 8cloves garlic
  • 1 tsp 1tspcornstarch
  • 1 tsp 1tspchopped fresh parsley
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Coarsely chop croutons; place in bowl. Add apple and half each of the oil and sage. Insert handle of wooden spoon lengthwise through centre of pork almost but not all the way through to make pocket. Fill with crouton mixture, using handle to push evenly into pocket. Sprinkle with half each of the salt and pepper.

In large skillet, heat remaining oil over medium-high heat; brown pork. Reduce heat to medium. Add potato, 1/2 cup (125 mL) of the stock, garlic and remaining salt, pepper and sage; cover and simmer, turning once, until potato is tender and juices run clear when pork is pierced and just a hint of pink remains inside, 18 minutes. Transfer potato to plate and pork to cutting board; cover and keep warm before slicing pork.

Whisk remaining stock with cornstarch and parsley. Add to pan and bring to boil, stirring and scraping up brown bits from bottom of pan; boil until thickened, about 2 minutes. Serve with pork.

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