Fresh Mango-Stuffed Pork Tenderloin
Prep time30 min
Total time1hr 5min
ServingsMakes 8 servings.
- 8 slices bacon, chopped
- 1 red onion, sliced
- 1 clove garlic, thinly sliced
- 2 mangos, peeled, seeded and cut into matchlike sticks
- ½ cup chopped fresh cilantro
- ⅓ cup golden raisins
- 2 pork tenderloins (2 lb.), butterflied
- ¼ cup mayonnaise
- 1 sleeve RITZ Crackers (37 crackers), finely crushed (about 1-1/2 cups)
- 1 pkg. (6 oz.) stuffing mix for chicken
- Heat oven to 350ºF.
- Cook and stir bacon in large skillet on medium-high heat 4 to 5 min. or until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard all but 1 Tbsp. drippings; reserve for later use. Add onions to skillet; cook 3 min., stirring occasionally. Add garlic; cook and stir 2 min. Remove from heat; stir in bacon, mangos, cilantro and raisins.
- Place meat, cut-sides up, on cutting board; spoon filling down centers. Roll up meat, starting at long side of each; secure with wooden toothpicks. Brush with mayo; roll in cracker crumbs. Heat 1-1/2 tsp. of the reserved bacon drippings in same skillet on medium heat. Add 1 tenderloin; cook 4 min. or until evenly browned, turning occasionally. Place on rack of broiler pan. Repeat with remaining drippings and tenderloin.
- Bake meat 35 min. or until done (160ºF). Meanwhile, prepare stuffing as directed on package the last few minutes of the meat baking time.
- Remove and discard toothpicks from meat. Serve meat with stuffing.
- Cooking Know-How
Ask the butcher to butterfly the pork tenderloin for you. Or, cut the tenderloin lengthwise in half, leaving about 1/2 inch intact. Cover with plastic wrap or place in a resealable plastic bag. Using a meat mallet or can, pound meat to 1/2-inch thickness.
Substitute 3 cups sliced drained canned or jarred mangos for the cut-up fresh mangos.
Nutrition Per Serving
|% Daily Value*|
|Total fat 22g|
|Saturated fat 5g|
|Dietary fiber 2g|
|Total sugars 15g|
|Vitamin A||15 %DV|
|Vitamin C||15 %DV|