Description
This stuffed pork tenderloin recipe features tender pork rolled with a flavorful breadcrumb and herb filling, seared to perfection, and then oven-roasted for a juicy, aromatic main dish. Perfect for an elegant dinner, the combination of rosemary, garlic, and shallots complements the mild pork beautifully.
Ingredients
Scale
Pork and Seasoning
- 2 whole pork tenderloins (unseasoned)
- Salt and pepper, to taste
- 2 sprigs fresh rosemary
- 2 cloves garlic (smashed and peeled)
- Kitchen twine, for securing tenderloins
Stuffing
- 2 tablespoons olive oil (divided)
- ¼ cup finely chopped shallot
- 2 cloves garlic (minced)
- 1 teaspoon fresh rosemary (minced)
- ½ cup Panko breadcrumbs
- 2 tablespoons unsalted butter
Instructions
- Preheat and butterfly: Preheat your oven to 375°F. Butterfly the pork tenderloins by slicing them horizontally and then pounding them to an even ½-inch thickness to create a flat rectangle shape.
- Season the pork: Pat the butterflied pork dry with paper towels and lightly season both sides with salt and pepper for enhanced flavor.
- Sauté shallots: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add the finely chopped shallots and cook for 2-3 minutes until softened and translucent.
- Prepare breadcrumb mixture: Stir in the minced garlic, minced rosemary, and Panko breadcrumbs into the skillet with the shallots. Mix well so the breadcrumbs absorb the flavors.
- Spread stuffing: Evenly spread the breadcrumb mixture over the surface of the butterflied pork tenderloins to prepare for rolling.
- Roll and secure: Carefully roll each tenderloin tightly into a log shape, then secure it with kitchen twine. Season the outside with salt and pepper to taste.
- Prepare to sear: Wipe the skillet clean without washing, then add the remaining tablespoon of olive oil. Heat the skillet until the oil is shimmering and hot.
- Sear the tenderloins: Place the pork logs in the skillet and sear for 2 minutes on each side until a golden crust forms. Add the butter, rosemary sprigs, and whole garlic cloves to the skillet to infuse the pork with aroma.
- Roast in oven: Transfer the skillet to the preheated oven and roast the pork tenderloins for 15-20 minutes. Use a meat thermometer to ensure the internal temperature reaches 140°F.
- Baste the pork: Remove the skillet from the oven. Spoon the pan juices over the tenderloins to keep them moist and flavorful.
- Rest the meat: Cover the tenderloins loosely with foil and let rest for 5 minutes. The internal temperature will rise to the safe minimum of 145°F during this time.
- Slice and serve: Remove the kitchen twine, slice the stuffed pork tenderloins into medallions, and serve warm for a delicious main course.
Notes
- Using an oven-safe skillet allows for seamless transition from stovetop to oven, preserving flavor and texture.
- Resting the pork after cooking is essential to keep it juicy and ensure optimal tenderness.
- Feel free to customize the stuffing by adding your favorite herbs or nuts for extra texture and flavor.
- Monitor internal temperature closely to avoid overcooking and drying out the tenderloin.
- If kitchen twine is unavailable, use toothpicks carefully to secure the rolled tenderloin.
