Chestnut-Sage-Stuffed Pork Tenderloins

Fresh chestnuts are in season from September through February. Store unshelled nuts in a cool, dry place; store shelled nuts in a covered container in the refrigerator.

Yield: 4 servings (serving size: 3 ounces stuffed pork)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 189
  • Calories from fat: 0.0%
  • Fat: 4.4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.9g
  • Carbohydrate: 11.2g
  • Fiber: 1.2g
  • Cholesterol: 74mg
  • Iron: 1.9mg
  • Sodium: 232mg
  • Calcium: 21mg


  • 2 (1/2-pound) pork tenderloins
  • 1/2 cup whole wheat breadcrumbs
  • 1/3 cup coarsely chopped chestnuts
  • 1/2 teaspoon dried rubbed sage
  • 2 garlic cloves, minced
  • 1 tablespoon thawed orange juice concentrate, undiluted
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon dried rubbed sage
  • Cooking spray


  1. 1. Preheat oven to 400°.
  2. 2. Trim fat from pork. Cut each tenderloin lengthwise down center, cutting to, but not through, bottom. Place each tenderloin between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch-thick rectangle, using a meat mallet or rolling pin.
  3. 3. Combine breadcrumbs and next 3 ingredients; stir well. Spoon one-half of mixture over 1 tenderloin; spread to within 1/2 inch of sides. Roll up tenderloin, jelly roll fashion, starting at narrow end. Tie with heavy string at 2-inch intervals. Repeat procedure with remaining tenderloin and breadcrumb mixture.
  4. 4. Combine orange juice concentrate and next 4 ingredients; rub over surface of tenderloins.
  5. 5. Place tenderloins on a broiler pan coated with cooking spray. Bake, uncovered, at 400° for 45 minutes. Let stand 10 minutes; slice.
  6. carbo rating: 10
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