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Stuffed and Rolled Pork Tenderloin
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Impress guests with Chef John's simple stuffed pork tenderloin.
Ingredients:
  • 1 pork tenderloin
  • 0.5 bunch flat-leaf parsley, chopped
  • 0.33333334326744 cup bread crumbs
  • 0.25 cup dried currants
  • 3 cloves garlic, minced
  • 2 sprigs fresh rosemary, chopped
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1.5 teaspoons ground black pepper
  • 1 pinch cayenne pepper
  • salt and ground black pepper to taste
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C).
  • Separate the flap of meat from the wider end of the tenderloin and trim the last two inches off the narrow end; chop the trimmings and set aside.
  • Butterfly the tenderloin by cutting it horizontally, open it up like a book, make shallow slashes, cover with plastic wrap, pound to 1/2-inch thickness, roll up, cover with plastic wrap, and refrigerate to chill.
  • Combine chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper in a bowl. Mix thoroughly with a fork until stuffing is evenly blended.
  • Lay the tenderloin flat on a clean surface. Spread the stuffing evenly over the meat, leaving a 2-inch space along one long side. Roll up the tenderloin, making sure to stop at the 2-inch border, and use kitchen twine to secure it in place. Season generously with salt and black pepper all over.
  • Preheat a hot oven-safe skillet. Sear tenderloin until golden brown on each side, about 3 to 4 minutes per side.
  • Bake until pork is slightly pink in the center, around 30 minutes at the preheated temperature. Use an instant-read thermometer - it should read at least 145 degrees F (63 degrees C) when inserted into the center. Place on a plate, rest for 15 minutes, then remove twine and slice.

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