Stuffed Pork Tenderloin Recipe
Ingredients
- 2 whole pork tenderloins (unseasoned)
- 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 unsalted butter
- 2 sprigs fresh rosemary
- 2 cloves garlic (smashed and peeled)
- Salt and pepper
Instructions
- 1
Pound
- 2
Preheat oven to 375°F. Butterfly the pork tenderloins and pound them into an even ½-inch thick rectangle.
- 3
Season
- 4
Pat the tenderloins dry with a paper towel and season them lightly with salt and pepper.
- 5
Add 1 tablespoon of olive oil to an oven-safe skillet and add the shallot. Cook for 2-3 minutes or until the shallot is tender.
3 min - 6
Stir
- 7
Add minced garlic, minced rosemary, and breadcrumbs. Stir to combine.
- 8
Spread the breadcrumb mixture over the butterflied pork tenderloin.
- 9
Roll each tenderloin into a tight log. Secure the tenderloin with kitchen twine and season the outside with salt and pepper.
- 10
Heat
- 11
Wipe the skillet clean (no need to wash it) and add the remaining tablespoon of olive oil. Heat the skillet until the oil is shimmering.
- 12
Sear the pork tenderloins for 2 minutes per side, then add the butter, rosemary sprigs, and whole garlic cloves.
2 min - 13
Roast
- 14
Place the skillet with the tenderloins in the oven and roast for 15-20 minutes or until the internal temperature reaches 140°F.
20 min - 15
Baste
- 16
Remove the tenderloins from the oven and baste the top with juices from the pan.
- 17
Rest
- 18
Cover the tenderloins with foil and allow them to rest for 5 minutes, or until the internal temperature reaches 145°F.
5 min - 19
Serve
- 20
Slice and serve as desired.
Nutrition
Per serving (based on 6 servings)
