Stuffed Pork Tenderloin

Name: Stuffed Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving
Ingredients: 2 pork tenderloins; 2 tablespoons olive oil; ¼ cup shallots or onions; 2 cloves garlic; 1 teaspoon fresh Rosemary; ½ cup panko breadcrumbs; 2 tablespoons butter; 2 sprigs fresh Rosemary; 2 cloves whole garlic; salt and pepper

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
8
Calories
209 kcal
Course
Main Course
Cuisine
American

Stuffed Pork Tenderloin

Gary Shields

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Stuffed pork tenderloin is a tender and lean cut of meat stuffed with an herb and garlic breadcrumb mixture then seared, cooked, and basted in a garlic, butter, and rosemary sauce!

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Ingredients

Servings

2 pork tenderloins
2 tablespoons olive oil divided
¼ cup shallots or onions finely chopped
2 cloves garlic minced
1 teaspoon fresh Rosemary minced
½ cup panko breadcrumbs
2 tablespoons butter
2 sprigs fresh Rosemary
2 cloves whole garlic smashed and peeled
salt and pepper

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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 in an airtight container in the fridge 3-4 days.
Don't overcrowd the pan while searing the pork. Cook in batches if needed. You want to be able to get a good crusty exterior.
Use regular breadcrumbs or seasoned breadcrumbs if preferred
Add fresh spinach in with the minced garlic, rosemary and breadcrumbs.
Use one tenderloin if preferred and half the recipe. or use one larger pork roast.
Wrap the tenderloins in 8 slices of bacon after searing them in the pan.
Add cheese, like feta cheese, goat cheese or mozzarella cheese, on top of the breadcrumb mixture before rolling.
Use dried spices if desired.

Nutrition Information

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Serving 1serving Calories 209kcal (10%) Carbohydrates 3g (1%) Protein 24g (48%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 81mg (27%) Sodium 112mg (5%) Potassium 460mg (13%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 91IU (2%) Vitamin C 1mg (1%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition 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%