Diva Tasting: Stuffed Pork Tenderloin…

Stuffed Pork Tenderloin


1 Pork Tenderloin

½ Bunch Flat-Leaf Parsley, Chopped

Cup Bread Crumbs

3 Cloves Garlic, Minced

2 Sprigs Fresh Rosemary, Chopped

1 Egg

2 Tablespoons Olive Oil

2 Teaspoons Kosher Salt

1 ½ Teaspoons Ground Black Pepper

1 Pinch Cayenne Pepper

Kosher Salt And Ground Black Pepper To Taste


Step 1 Preheat oven to 375 degrees F (190 degrees C).

Step 2 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.

Step 3 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.

Step 4 Mix chopped pork trimmings, parsley, bread crumbs, 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.

Step 5 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.

Step 6 Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.

Step 7 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. Serve with Fried Apples, Rice Pilaf and Beverage. Serves 4

Note: you may have your butcher open the tenderloin for rolling.

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