This stuffed pork tenderloin takes two butterflied pork tenderloins and fills them with homemade, earthy garlic, shallot, and rosemary breadcrumbs, and is roasted to perfection.
A delicious dinner party doesn’t have to cost much money. Pork tenderloins are such a great buy and feed a large crowd, and in this economy, we can use all the help we can get!
These stuffed pork tenderloins use a 2-pack of tenderloins, butterflied (sliced open like a book). They are filled with a mixture of sauteed garlic and shallots, crispy and crunchy Panko breadcrumbs, yummy butter, herbaceous rosemary, and some olive oil.
They come out perfectly roasted, juicy, and tender every time, and the seemingly simple but fully flavorful breadcrumb filling gives a wonderful earthy crunch in the middle.
The next time you’re looking for a main course that’s easy on the wallet and fills a hungry crowd, try this stuffed pork tenderloin!
This is also a great option for an alternative holiday meal! And if you’re looking for even more holiday meals, try my Air Fryer Beef Tenderloin, Sheet Pan Christmas Dinner, or Marinated Sheet Pan Salmon.
Oh, and want something different? You need to try this smoked pork loin!
Table of Contents
Ingredients for stuffed pork tenderloin
- 1 Package (2 whole) pork tenderloins – These normally come in packs of 2 in most major grocery stores.
- Olive oil – Olive oil will help sautee the shallot and garlic.
- Shallot and garlic – I’ve used both here for flavors of sweetness and earthiness.
- Fresh rosemary – Fresh is best!
- Panko breadcrumbs – Panko breadcrumbs will give the filling a good crunch.
- Butter – Butter will add flavor and moisture to the filling.
- Kosher salt and black pepper – Kosher salt and black pepper are necessary to enhance the flavors and ensure everything is correctly seasoned.
How to make stuffed pork tenderloins
Starting with the two tenderloins, ask your butcher to butterfly them for you!
Butterflying a piece of meat means to slice it open slowly, (imagine opening a book).
Butterflying turns the loin into a flat piece of meat that gives the filling a place to go and will help us roll it up!
To make the filling, cook the shallot, garlic, rosemary, and breadcrumbs in a skillet with olive oil until fragrant.
Spread filling evenly over the butterflied pork tenderloin and roll it up in a log.
Using kitchen twine, tie the log together so it won’t unravel.
Using the same pan and more olive oil, sear the rolled-up pork tenderloin on all sides, add butter, and saute with more rosemary and garlic.
Bake until perfection!
What are panko breadcrumbs?
Panko breadcrumbs are a Japanese breadcrumb style made from baked coarse breadcrumbs. The coarse grind gives them a bigger crunch!
Panko breadcrumbs are right next to the regular breadcrumbs in the grocery store.
You can use regular breadcrumbs if you can’t find panko breadcrumbs instead.
What to serve with stuffed pork tenderloin
While I could happily eat this roast pork tenderloin all on its own, it also pairs wonderfully with a few of my delicious side dishes!
- On The Stalk Roasted Brussels Sprouts
- Instant Pot Mashed Potatoes
- Air Fryer Roasted Potatoes
- Roasted White Sweet Potatoes with Honey Cinnamon Glaze
- Best Easy Roasted Carrots
Why use fresh herbs?
Fresh herbs are highly encouraged here because they have a cleaner, brighter flavor and a fresher texture.
Dried herbs generally have a more muted, slightly bitter flavor and an unpleasant leathery texture.
Storage and leftovers
Any leftover stuffed pork tenderloin can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a microwave-safe bowl covered loosely with a damp paper towel and heat for 2-3 minutes or until heated thoroughly.
More meaty recipes
- Looking for a quick dinner? Try my Air Fryer Pork Chops
- Craving a cozy stew? Try my Grenadian Chicken Stew
- Need more pork? Try my Crispy Roast Pork
- Want to go back to basics? Try my Classic Roast Chicken
Stuffed Pork Tenderloin
Ingredients
- 2 whole pork tenderloins
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 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 butter
- 2 sprigs fresh rosemary
- 2 cloves garlic smashed and peeled
Instructions
- Preheat your oven to 400 degrees F.
- Butterfly the pork tenderloins and pound them into an even ½ inch thick rectangle.
- Pat them dry with a paper towel and season both sides with kosher salt and black pepper.
- Add 1 tablespoon of olive oil to an oven-safe skillet and then add the shallot. Cook for 2-3 minutes or until the shallot is tender.
- Add the garlic, rosemary, and breadcrumbs. Stir to combine.
- Spread the bread crumbs over the butterflied pork tenderloin and roll them into a tight log. Secure the tenderloin with kitchen twine.
- Wipe the skillet clean (no need to wash it) and add the remaining tablespoon of olive oil. Allow the skillet to heat until the oil is shimmering.
- Sear the pork tenderloins for 2 minutes per side, then add the butter, rosemary sprigs, and whole garlic cloves.
- Roast for 15-20 minutes or until the internal temperature reaches 140 degrees F.
- Remove the pork tenderloins from the oven and baste the top with juices from the pan.
- Cover the pork tenderloins with foil and allow them to rest for 5 minutes, or until the internal temperature reaches 145 degrees F.
- Slice and serve as desired. Store any leftover pork in an airtight container in the fridge for up to three days.
Notes
- Typically pork tenderloins are sold in packs of 2 so make sure before you buy 2 whole packs which may be 4 tenderloins.
Nutrition
