Stuffed Pork Tenderloin
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.
Servings: 6 servings
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
Serving: 1servings | Calories: 105kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 456mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.4mg