![Stuffed Pork Tenderloin](https://www.dudafresh.com/hs-fs/hubfs/Duda%20Featured%20Image%20Size%20(14).png?width=1200&name=Duda%20Featured%20Image%20Size%20(14).png)
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![fork, knife, and plate icon](https://www.dudafresh.com/hs-fs/hubfs/images-2017/icon-fork-knife-and-plate.png?width=45&height=29&name=icon-fork-knife-and-plate.png)
YIELD
Serves 4
What You Need
- 1 pork tenderloin, about 1 1/2 to 2 pounds
- 4 tablespoons of unsalted butter
- ½ medium onion, finely diced (about 1 cup)
- 3 stalks of Dandy Celery, finely diced (about ½-¾ cup)
- ¼ cup button mushrooms, diced
- ½ teaspoon celery salt
- ½ teaspoon dried sage spice
- ½ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 ½ cups chicken stock or broth
- 2 slices of bread, roughly torn (white bread, French bread or Sourdough are all fine for this recipe)
- 2 tbsp olive oil