Stuffed Pork Tenderloin
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8
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Calories
209 kcal
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Course
Main Course
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Cuisine
American
Stuffed Pork Tenderloin
Description
This recipe starts by slicing the pork tenderloins along the side and pounding them to a thin, even thickness. The filling composed of finely chopped onion or shallots, minced garlic, fresh rosemary, and panko breadcrumbs is sautéed until tender and mixed thoroughly before spreading over the pork. Rolling and tying the tenderloins secures the stuffing and allows for even cooking.
The tenderloins are seared on a stovetop in olive oil to create a browned exterior, then finished in the oven with butter, rosemary sprigs, and whole garlic cloves, which infuse additional flavor. Baking continues until the pork reaches a safe internal temperature, ensuring tenderness without drying out.
This dish pairs naturally with sides like roasted vegetables or mashed potatoes. Modifications include adding cheese to the stuffing or wrapping the tenderloins with bacon for richness. Proper searing space and seasoning are emphasized to obtain a crusty finish and balanced taste.
Note that leftovers can be stored refrigerated up to 4 days. Adjusting the recipe for fewer servings or swapping dried spices for fresh are viable options, depending on pantry contents and preferences.
Ingredients
- 2 pork tenderloin
- 2 tablespoons olive oil divided
- ¼ cup onion finely chopped, or shallots
- 2 cloves garlic minced
- 1 teaspoon rosemary minced, fresh
- ½ cup panko breadcrumbs
- 2 tablespoons butter
- 2 prigs rosemary fresh
- 2 cloves garlic smashed and peeled, whole
- salt
- black pepper
Instructions
- Preheat oven to 400° F.
- Slice each pork tenderloin along the long side (careful not to cut all the way through)
- Pound each with a meat mallet until about ½” thick.
- Pat them dry with a paper towel and season each lightly with salt and pepper.
- Add 1 tablespoon of olive oil to an oven-safe skillet (cast iron is great) and add the diced shallot. Cook for 2-3 minutes or until tender.
- Add the minced garlic, rosemary, and breadcrumbs to the pan and combine well.
- Spread the bread crumb mixture over the butterflied pork tenderloins and roll them into a log. Tie each with kitchen twine to secure and sprinkle salt and pepper.
- Add the remaining tablespoon of olive oil and allow the skillet to heat for a minute.
- Then place the tenderloins in the pan and sear for 2 minutes per side.
- Then add the butter, rosemary sprigs, and whole garlic cloves to the pan.
- Place in the oven and bake for 15-20 minutes, until the internal temperature reaches 140° F.
- Remove from the oven and baste the top with juices from the pan.
- Cover the pork tenderloins with foil and allow them to rest for 5 minutes, or until the internal temperature reaches 145° F.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Do not overcrowd the pan when searing; cook tenderloins in batches if needed to get a good crust.
- Regular or seasoned breadcrumbs may be used according to taste.
- Add fresh spinach into the breadcrumb mixture for added greens.
- The recipe can be halved, or made with one large pork roast instead of two tenderloins.
- After searing, wrapping tenderloins in bacon adds flavor and moisture.
- Incorporate cheese like feta, goat cheese, or mozzarella atop the breadcrumbs before rolling.
- Dried spices can substitute fresh rosemary or garlic if necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 209kcal | 10% |
| Carbohydrates | 3g | 1% |
| Protein | 24g | 48% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 112mg | 5% |
| Potassium | 460mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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