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Prep Time: 20 minutes Cook Time: 2-3 hours
Yield: 6 servings
A big thanks to Stacey Messina Weiss for sharing her recipe with us
Another great recipe contributed by Stacey Messina Weiss! This one will be welcome on your dinner table any night of the week. Pop it in the oven, and the stuffing cooks, while the tenderloins bake and when you're finished, the gravy is already made too. Can't get any easier than this! Enjoy!
6 boneless pork tenderloins 4 cans light cream of mushroom soup 2 boxes savory stuffing (not cooked) 1 cup broth (any kind) although vegetable is best 1/2 cup breadcrumbs
Preheat oven to 285 F
In deep 9 x 13 pan, prepare it with Pam.
Saute' the pork in olive oil season to taste and brown lightly. Drain and set aside.
Spread 2 cans cream of mushroom soup evenly in pan.
Top with entire bags of savory stuffing.
Drizzle with 1 cup warm broth.
Add the pork tenderloins, overlaying if needed.
Cover evenly with other 2 cans soup.
Sprinkle with bread crumbs and put into heated oven.
Bake at 285 for 2 -3 hours uncovered.
Enjoy with seasoned potatoes and corn.
Instead of store bought stuffing, you can make your own. Click the photo for the recipe!