{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Sage and Celery Stuffed Pork Tenderloin",
 "description": "A butterflied pork tenderloin rolled around a warm sage and celery bread stuffing, an easy company dinner.",
 "recipeYield": "6 servings",
 "totalTime": "PT1H",
 "recipeIngredient": [
  "1 pork tenderloin (about 1½ lb), silver skin trimmed",
  "1 tbsp olive oil, for the stuffing",
  "½ cup chopped onion",
  "½ cup chopped celery",
  "¼ tsp garlic powder",
  "2 cups dry plain bread cubes (about 60 g)",
  "½ cup low-sodium chicken broth",
  "1 tsp dried sage",
  "½ tsp dried thyme",
  "½ tsp salt, divided",
  "½ tsp black pepper, divided",
  "1 tbsp olive oil, for browning"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 425 °F. Warm the 1 tbsp olive oil for the stuffing in a 12-inch oven-safe skillet over medium. Cook the onion and celery until soft, about 5 minutes. Add the garlic powder, sage, thyme, ¼ tsp of the salt and ¼ tsp of the pepper for 30 seconds."
  },
  {
   "@type": "HowToStep",
   "text": "Take the pan off the heat. Stir in the bread cubes and broth until the cubes are damp. Scrape the stuffing into a bowl and keep it warm."
  },
  {
   "@type": "HowToStep",
   "text": "Lay the pork on a board. Cut a slit down its length, almost through, and open it like a book. Cover with plastic wrap and pound to about ½ inch thick."
  },
  {
   "@type": "HowToStep",
   "text": "Spread the warm stuffing over the pork, leaving 1 inch bare along the edges. Roll it up from a long side. Tie with kitchen string every 2 inches and tuck in the ends. Rub the outside with the remaining ¼ tsp salt and ¼ tsp pepper. Wash your hands, the board and the knife after the raw pork."
  },
  {
   "@type": "HowToStep",
   "text": "Wipe out the skillet and heat the 1 tbsp olive oil for browning over medium-high. Brown the roll on all sides, about 6 minutes in all."
  },
  {
   "@type": "HowToStep",
   "text": "Put the skillet in the oven and roast 20 to 25 minutes. The outside should be browned. Check two things: the pork at its thickest end reads 145 °F, and the stuffing in the center reads 165 °F. If the stuffing is behind, tent loosely with foil and roast 5 minutes more."
  },
  {
   "@type": "HowToStep",
   "text": "Move the roll to a board and rest it at least 3 minutes. Cut the string and slice into ¾-inch rounds."
  },
  {
   "@type": "HowToStep",
   "text": "Refrigerate leftovers within 2 hours. Reheat slices, covered, until they read 165 °F: 2 minutes in the microwave, or 6 minutes in the air fryer at 350 °F."
  }
 ],
 "recipeCategory": "Dinner",
 "image": "https://asharedpalate.com/assets/scenes/stuffed-pork-tenderloin.jpg",
 "imageAlt": "Stuffed pork tenderloin, sliced, the sage and bread stuffing in the middle of each slice, tied with string, on a board",
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "214 kcal",
  "proteinContent": "25.8 g",
  "carbohydrateContent": "9.3 g",
  "fatContent": "7.7 g",
  "saturatedFatContent": "1.6 g",
  "sugarContent": "1.3 g",
  "sodiumContent": "341 mg",
  "fiberContent": "0.9 g"
 },
 "url": "https://asharedpalate.com/stuffed-pork-tenderloin"
}