Stuffed and Rolled Pork Tenderloin

Stuffed and Rolled Pork Tenderloin

Chef John

"Sometimes you just have to show off. This is one of my many recipes that looks very impressive to your dinner guests but is, in fact, quite simple and easy to prepare."
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Ingredients

1 h 15 m servings 283 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 1295 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  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.
  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.
  4. 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.
  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.
  6. Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
  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.

Reviews

Read all reviews 9
  1. 11 Ratings

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Most helpful positive review

The video is very helpful to show how to trim up and butterfly a pork tenderloin. I didn't use a full 2 tsp of salt in the stuffing, I also didn't have currants so I used chopped dried cherries...

Most helpful critical review

The pork and stuffing were very tasty, but way to salty. I reduced the salt and pepper in the recipe by half and it was still too salty. I found with fresh rosemary, garlic and parsley there is ...

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The video is very helpful to show how to trim up and butterfly a pork tenderloin. I didn't use a full 2 tsp of salt in the stuffing, I also didn't have currants so I used chopped dried cherries...

I'm a salt-a-holic but this was just too much. Other than that I give this one two thumbs up!

The pork and stuffing were very tasty, but way to salty. I reduced the salt and pepper in the recipe by half and it was still too salty. I found with fresh rosemary, garlic and parsley there is ...

YUMMO! my husband and I loved this dish. Takes a little time, but very simple to prepare. The Dijon sauce is a must.

Only ingredient I didn't have on hand was currants so I used baby Bella's with extra Rosemary. Stuffing and rolling the meat was a cinch, plus I used elastic string tube (from meat dept at groce...

I cut the pepper and salt in half. Loved it and my husband wants me to make it often!

Tried it for first time--video was great support, helped me when prepping. Had it for dinner tonight, everyone loved it. I personally don't like garlic too much, so next time I won't use 3 clov...

This was really, really good. Made it with no adjustments to the recipe. Watch the video and by all means make the Dijon jus to go with this. Another delicious and easy to prepare main course...

Yummy and flexible. It was great. I had to use raisins instead of currents but that worked fine.

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