Pork Tenderloin With Stuffing Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
• Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
• Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
• Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper.
• Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
• Cook in the preheated oven until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
• Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
• Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
• Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

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 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:

• 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.