Glazed and Stuffed Pork Tenderloin Recipe

Preheat oven to 350 degrees F (175 degrees C).

Cut a lengthwise slit 3/4 of the way through pork tenderloin and spread tenderloin open. Pound the meat flat and to 1/4-inch thickness with a meat mallet.

Heat canola oil in a large skillet over medium heat and brown the flattened tenderloin in the hot oil about 5 minutes per side. Transfer tenderloin to a plate.

Heat butter in skillet over medium heat and cook and stir celery and onion in the hot butter until tender about 8 minutes. Stir bread crumbs parsley 1 teaspoon garlic powder rosemary salt and black pepper into the celery and onions.

Open the tenderloin and spread the bread crumb mixture over the meat to within 1/2 inch of the edge. Fold the tenderloin over the stuffing and tie together with kitchen string; place into a shallow roasting pan.

Stir cranberry jam jalapeno pepper jam garlic and garlic powder together in a bowl; spread mixture over the tenderloin.

Bake in the preheated oven until the jam mixture has baked into a glaze and an instant-read meat thermometer inserted into the middle of stuffing reads 160 degrees F (70 degrees C) 50 to 60 minutes. Let meat stand 5 minutes before untying and slicing.