Wow your family with this impressive Stuffed Pork Tenderloin recipe that is seared and baked in the oven. Use our stuffing of rosemary and prunes or just use up your leftover stuffing. It all works here!
Something about stuffed cuts of meats that brings an impression of a high level of skill, but its actually not that hard to achieve. My friend Jon taught me a Stuffed Pork Tenderloin Recipe when came over to cook me dinner. I mentioned this in an earlier post on the Truffled Cannellini Beans Recipe that he also made for me. Thanks for all the inspiration Jon!
Maybe the hardest part is of the recipe is how to butterfly the pork. I have only done it a handful of times and if you are new at it like I am, then just use smaller strokes with your sharp knife until you get more comfortable this is technique. Watch the video recipe to see what I mean
You can use any stuffing you have – either leftover from another meal, boxed or the easy bread stuffing we share with you here. We just combined stale old bread with rosemary, prunes and the other usual suspects in a basic stuffing. Don’t raise your eyebrows about the prunes – they are AWESOME in this recipe. Prunes are moist and the perfect sweet tangy ratio. But fruit always goes so well with pork. So can always use other dried fruit or even finely diced apples. This is a versitile recipe – just rummage the pantry and fridge and see what you have. Happy Watching
- 2 pork tenderloins
- 1 tbsp of olive oil for searing
- 2 sprigs of fresh rosemary (optional)
- salt and pepper
- For Quick Home made Stuffing
- 4 cups stale bread cubed
- 1 tsp dried rosemary
- 1 tsp onion flakes
- 2 tbsp butter
- 1/2 cup prunes
- 1/4 cup onion diced
- 1/4 celery diced
- 1/4 cup celery diced
- 1/2 cup chicken or vegetable stock
- If the bread is not stale then toast cubed bread until it is dry out to effectively absorb the added liquid.
- In a saucepan, on medium high heat, melt butter .
- Add rosemary, celery, onion flakes, celery and prunes and cook for 2 minutes
- Stir in broth
- Add cubed bread and mix until all the liquid is absorbed. Should yield about 3 cups of stuffing
- Preheat the oven to 375 F
- Butterfly the pork tenderloin (watch the recipe to see how to butterfly a piece of pork tenderloin)
- Place the pork flat over 5 pieces of food grade kitchen twine
- Add 1 1/2 of stuffing to each butterflied pork tenderloin
- Bring up the sides to wrap the stuffing
- Secure the roast by tying it up using the kitchen twine starting from the middle and work outwards
- Heat up a skillet on medium high heat, add oil and sear all sides of the pork for 1-2 minutes
- Finish it in the oven at 375F for 20-25 minutes
- Let the pork rest for 15 minutes before slicing and serving. ENJOY!
* Use any stuffing you like, leftover, boxed or the one here * Try different dried fruit like dried cherries or cranberries