Stuffed Pork Tenderloin with Prosciutto and Pistachios
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4 - 6 servings
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Calories
586 kcal
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Course
Main Course
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Cuisine
Italian
Stuffed Pork Tenderloin with Prosciutto and Pistachios
Description
Stuffed Pork Tenderloin with Prosciutto and Pistachios starts by combining crumbled herby sausage with sautéed mushrooms, garlic, fresh rosemary, parsley, and Parmesan cheese. The pork tenderloin is butterflied and flattened, then laid over overlapping slices of prosciutto, which wraps the meat with a salty, savory crust. The sausage and mushroom filling is spread evenly over the pork before tightly rolling it up and securing.
The outside is coated with crushed pistachios that add a crunchy texture and nutty aroma. Roasting at 180°C (350°F) until the internal temperature reaches 155°F ensures the pork stays juicy. Resting the roast before slicing allows juices to redistribute for moist, tender meat. The prosciutto and pistachio crust protects the pork and imparts layered flavors throughout the roast.
This dish works as an elegant dinner centerpiece. Slicing reveals colorful layers of filling inside the tender pork. Serving with simple sides or a light salad balances the rich meat and crunchy crust.
If preferred, pancetta or bacon can replace prosciutto, and pistachios can be omitted. Covering the roast loosely with foil during cooking prevents the topping from burning. Using a meat thermometer is recommended to ensure safe, perfect doneness.
Ingredients
- 1 .5-23 oz pork tenderloin preferably outdoor bread (550-650g)
- 3 sausages herby
- 8.8 oz / 3 cups mushroom 250g) sliced, mixed varieties
- 2 cloves garlic finely chopped
- 1 tbsp rosemary finely chopped, fresh
- 1 tbsp parsley finely chopped, fresh
- 1 tbsp Parmesan Cheese freshly grated
- 5.5 oz prosciutto (156g)
- 1 cup pistachio
- ½ tbsp olive oil
Instructions
Prep Work
- First, put the pistachios in a food processor and blitz to a medium-fine crumb. Be careful not to over blitz or it’ll start to turn into a paste.
- Next, add the olive oil to a skillet or frying pan and fry the garlic until fragrant. Add the mushrooms, parsley and rosemary and saute for 5-7 minutes until soft and any water released has evaportated. Set aside to cool.
- Remove the sausage from their casings and mix together with the cooled mushrooms and parmesan in a bowl.
- Butterfly the pork tenderloin (see step by step photos and video) and place it in between two sheets of plastic wrap. Lightly bash the pork using a rolling pin until around ½ inch thick.
How to Assemble to Pork Tenderloin
- Lay out one sheet of plastic wrap on a clean work surface. Lay the prosciutto out in an even layer overlapping each slice by 2 inches. Lay out enough prosciutto to cover the length of the tenderloin with an overlap at each end.
- Lay the tenderloin on top of the prosciutto layers at the end closest to you and sprinkle the pork with salt. Press the sausage and mushroom stuffing evenly over the tenderloin.
- Roll the tenderloin away from you keeping it as tight as possible using the plastic wrap to help tighten it.
- At this point you can keep the tenderloin rolled in plastic wrap and store it in the fridge until ready to roast.
- If using straight away or when ready lay the pistachios on a baking tray or large plate and roll the tenderloin into the pistachio crumbs pressing lightly so they stick (all of them won’t stick).
Cook
- Pre-heat the oven to 350F (180C).
- Drizzle the crumbed tenderloin very lightly with olive oil (no more than ½ tbsp) and place on a baking tray.
- Cover with foil and roast in the oven for 20 minutes. Remove the foil and roast for a further 20 minutes.
- Remove from the oven and let rest for 10 minutes before serving.
Notes
- Roast the pork at 180°C (350°F) until the internal temperature reaches 155°F (68°C) for proper doneness.
- Cover the pork loosely with foil during cooking to prevent the pistachios and prosciutto from burning.
- Rest the roast before slicing to retain the juices and keep the meat tender.
- Pistachios are optional and can be omitted if preferred.
- Prosciutto can be substituted with pancetta or bacon if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 9g | 3% |
| Protein | 50g | 100% |
| Fat | 39g | 60% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 153mg | 51% |
| Sodium | 510mg | 21% |
| Potassium | 1112mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 274IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 64mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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