Herb Stuffed Pork Tenderloin Recipes

Steps:

• Starting about a third in from 1 side, make a lengthwise slit down the roast to within 1/2 in. of the bottom. Turn roast over and make another lengthwise slit, starting about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap., Combine mustard and garlic; rub two-thirds of the mixture over roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two-thirds of the herb mixture over roast. Roll up jelly-roll style, starting with a long side; tie several times with kitchen string. Rub oil over roast; sprinkle with remaining salt and pepper., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Prepare grill for indirect heat using a drip pan. Place roast over drip pan and grill, covered, over indirect medium heat or bake, uncovered, at 350° for 1 hour. , Brush remaining mustard mixture over roast; sprinkle with remaining herb mixture. Grill or bake until a thermometer reads 160°, 20-25 minutes longer. Let stand for 10 minutes before slicing.

Steps:

• Preheat oven to 300 degrees F.
• Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.
• Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.
• Heat oven to 375 degrees F.
• Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.

Steps:

• Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
• Preheat the oven to 400 degrees F.
• Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Steps:

• Preheat the oven to 450 degrees F.
• Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
• Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
• Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
• Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
• Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
• Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.

Steps:

• Trim any fat from meat.
• Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side.
• Spread the meat flat.
• Place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8-inch rectangle.
• (If necessary, use a portion of a second tenderloin to make 18 ounces. Overlap and pound the pieces to make a single rectangle.) Fold in the narrow ends as necessary to make an even rectangle.
• Spread mustard evenly over tenderloin.
• Stir together spinach, herbs, bread crumbs, and egg white in a medium bowl.
• Spoon evenly over pork.
• Roll tenderloin up jelly-roll style, beginning at narrow end.
• Tie meat with string, first at center, then at 1-inch intervals.
• Place meat on rack in a shallow roasting pan.
• Brush oil over meat.
• Sprinkle with pepper.
• Roast, uncovered, in a 375 degree F oven for 50 to 60 minutes or until meat is tender and slightly pink (160 degrees F) and juices run clear.
• Transfer to a warm platter.
• Remove strings; keep warm while preparing sauce.
• To serve, cut tenderloin into 12 slices.
• Spoon Mustard Sauce over each serving.
• Sprinkle with chives if desired.
• Mustard Sauce: In small saucepan combine sour cream, mayonnaise, Dijon style mustard, and honey.
• Cook over low heat for 2 to 3 minutes or just until heated through.
• Do not boil.
• Serve immediately with pork slices.

Steps:

• Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Steps:

• Heat oven to 375 degrees. Slice pork tenderloin lengthwise to butterfly it, but don't quite slice all the way through: The 2 pieces should remain attached. Season with salt and pepper, then let sit while you prepare filling.
• In a large, oven-safe skillet, heat 2 tablespoons oil over medium-high heat. Stir in shallots, 1/2 tablespoon capers, 2 teaspoons sage, 1 teaspoon rosemary, 1 teaspoon thyme and salt and pepper to taste. Stirring frequently, cook until shallots start to brown, about 5 minutes, then stir in garlic and cook until fragrant, about 1 minute. (Adjust heat if necessary to prevent burning.) Transfer to a plate to cool slightly. Wipe out skillet and reserve.
• Spread cooled filling evenly on pork, then close pork, along the hinge, like a book. Then fold the thinner end up against the thicker portion so that pork is the same width all over. Tie with kitchen twine at 1 1/2-inch intervals.
• In the same skillet, heat remaining 1 tablespoon oil over medium heat until oil is hot but not smoking. Place tenderloin seam-side up in the skillet, then transfer to oven and roast for 15 minutes. Flip pork over and continue roasting until meat reaches 140 to 145 degrees in the center, about 10 minutes longer. Transfer meat to a cutting board to rest; reserve skillet and juices.
• While the meat rests, make the sauce: Heat skillet over medium-high heat, then stir in vermouth and the remaining 1/2 teaspoon each sage, rosemary and thyme, scraping up the browned bits on bottom of pan. Cook until vermouth is almost evaporated, then add orange juice and stock, and cook over medium-high heat until thickened and syrupy. Whisk in remaining 2 tablespoons capers, their liquid and the butter; season with salt and pepper to taste. If the sauce tastes too sweet, add a squeeze of lemon juice.
• To serve, slice pork into 1/2-inch-thick slices and top with sauce and fresh thyme.

Steps:

• Heat oil in a pan, add onion and garlic, cook until onion softens, add butter and mushrooms cook stirring a few minutes until mushrooms soften and liquid has evaporated.
• Add Worcestershire sauce, lemon juice and herbs stir to combine, pour in the cream, remove from heat, allow to cool slightly, add breadcrumbs and egg stir to combine.
• Slice pork down the centre length ways, making sure not go all the way through, open out and flatten using a meat mallet. Spoon stuffing mix evenly over one half, fold over the other half of pork to cover.
• Take Bacon slices and wrap one around the pork to encircle, repeat with remaining slices so bacon covers pork. Place pork in a lightly oiled oven proof baking dish. Bake in pre-heated oven 180c for about 1hr or until pork is cooked through.
• To Make the Sauce.
• In a pan heat wine, chicken stock and water, mix a little water with cornflour and pour into sauce stir until mixture thickens slightly, Add 1-2 tablespoons of the pork juices from roasting pan.
• Add desired amount of pepper and finally stir in gravy granules, stirring until all granules have dissolved. Serve over pork.
• To Serve: Slice pork into thick slices, arrange on plate and pour sauce over the top, Delicious.
• 3-4 servings depending on appetites.