Stuffed and Rolled Pork Tenderloin Recipe

There's something undeniably impressive about serving a beautifully stuffed and rolled pork tenderloin to your dinner guests. Not only does it look stunning on the plate, but the flavors and textures created by the tenderloin and the stuffing are absolutely delicious. This recipe combines the succulent flavor of pork tenderloin with a tasty spinach and feta cheese stuffing, creating a mouthwatering dish that is sure to impress.

The tenderloin, or the "filet mignon" of pork, is a lean ...

1 pork tenderloin
½ bunch flat-leaf parsley, chopped
⅓ cup bread crumbs
¼ cup dried currants
3 cloves garlic, minced
2 sprigs fresh rosemary, chopped
1 egg
2 tablespoons olive oil
2 teaspoons salt
1 ½ teaspoons ground black pepper
1 pinch cayenne pepper
salt and ground black pepper to taste

Information

Prep Time: 15 mins
Cook Time: 45 mins
Additional Time: 15 mins
Total Time: 1 hr 15 mins
Servings: 4
Yield: 4 servings

Preheat oven to 375 degrees F (190 degrees C).

Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.

Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.

Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.

Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper.

Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.

Cook in the preheated oven until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.

Nutrition

284 cal.

Total Fat: 14g
Saturated Fat: 3g
Cholesterol: 110mg
Sodium: 1295mg
Total Carbohydrate: 15g
Dietary Fiber: 2g
Total Sugars: 7g
Protein: 24g
Vitamin C: 12mg
Calcium: 54mg
Iron: 3mg
Potassium: 477mg

How to Make Stuffed and Rolled Pork Tenderloin - A Step-by-Step Guide

Ingredients

Information

Nutrition

284 cal.

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