For a richer flavor, consider adding 1/4 cup of grated Parmesan cheese to the stuffing mixture. If you don't have currants, dried cranberries or raisins make a good substitute. Serve with roasted vegetables, mashed potatoes, or a simple salad for a complete meal. The internal temperature is key. Use a meat thermometer for perfect results.
Stuffed and Rolled Pork Tenderloin
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING4 People
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VIEWS141
Elevate your dinner table with this stunning Stuffed and Rolled Pork Tenderloin. A symphony of savory flavors and textures, it's surprisingly simple to create a dish that will impress even the most discerning palate.
Ingridients
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Nutrition
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Carbohydrate15 g
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Cholesterol110 mg
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Fiber2 g
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Protein24 g
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Saturated Fat3 g
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Sodium1295 mg
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Sugar7 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 375 degrees F (190 degrees C). (5 minutes)
02
StepPrepare the pork tenderloin: Remove any silverskin. Butterfly the tenderloin by slicing it lengthwise, being careful not to cut all the way through. Open it like a book. (10 minutes)
03
StepGently pound the butterflied tenderloin to an even 1/2-inch thickness using a meat mallet. Cover with plastic wrap to prevent tearing. (10 minutes)
04
StepIn a medium bowl, combine the parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper. Mix well to create a cohesive stuffing. (5 minutes)
05
StepUnwrap the pounded tenderloin and spread the stuffing evenly over the surface, leaving a 1-inch border along one long edge. (5 minutes)
06
StepCarefully roll the tenderloin tightly, starting from the edge opposite the border. Secure the roll with butcher's twine at 1-inch intervals. Season the outside of the tenderloin generously with salt and pepper. (10 minutes)
07
StepHeat an oven-safe skillet (cast iron is ideal) over high heat. Sear the tenderloin on all sides until nicely browned, about 2-3 minutes per side. This creates a delicious crust and seals in the juices. (10 minutes)
08
StepTransfer the skillet to the preheated oven and roast for 25-30 minutes, or until an instant-read thermometer inserted into the center registers 145 degrees F (63 degrees C) for medium. (30 minutes)
09
StepRemove the tenderloin from the oven and let it rest for at least 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish. (15 minutes)
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Jazlyn Herzog
Jul 1, 2025Easy to follow and delicious. Thank you!
Dianna Okuneva
Apr 9, 2025The currants add a lovely sweetness to the savory stuffing.
Breana Krajcik
Apr 5, 2025This recipe was a hit at my dinner party! Everyone raved about the flavor and presentation.
Alyce Goldner
Mar 8, 2025I substituted dried cranberries for the currants and it worked great!
Ena Von
Dec 8, 2024I was a little intimidated at first, but the instructions were so clear that it turned out perfectly.
Candice Zemlak
Nov 27, 2024My family loved this! Will definitely be making it again.
Kristoffer Kirlin
Jun 19, 2024The searing step is important for the flavor. Don't skip it!
Quentin Lind
May 2, 2024Resting the pork is key! It was so juicy and tender.