Stuffed Pork Tenderloin

How to butterfly your pork tenderloin

I know this task may sound daunting. However, it is far from the truth because no one will see the inside; if you do not slice it perfectly, no one can tell. One thing I cannot stress enough: ensure you have a sharp knife to cut your meat.

Follow these easy steps, and you will be amazed at how quick and easy butterflying your meat is.

• Remove all the outer extra fat and pork filaments from each tenderloin.

• With a sharp chef’s or boning knife, butterfly each tenderloin once in the middle, leaving about ½ inches of meat space between the knife and the cutting board. Do not go through.

• Once the tenderloins are halved, butterfly it three more times from each side, starting in the middle.

• You must cut down alongside the tenderloin seven times, ensuring you never cut through the meat.

• Each piece of pork tenderloin will be 7 to 8 inches wide.

• Pound the pork lightly by placing it between two sheets of parchment paper or plastic wrap This will give way to an even-finished tenderloin.

Like I was saying, no one will look inside 🙂

Of course, another solution is to ask your butcher if he can butterfly it for you.

Step by step on how to make this delicious stuffed pork tenderloin recipe

With all my recipes, please assemble all the ingredients before starting cooking and baking. Also, when working with meats, it is advised to always have them at room temperature before beginning to seat them. This will speed up the cooking process.

Preheat your oven to 375 degrees F.

• Start with the pork and butterflied as per the above instructions. Place your tenderloin between two sheets of parchment paper and pound with an outward movement to flatten out.

• Season generously with salt and pepper.

• Arrange the arugula on top of the cut side of each tenderloin and grind a generous amount of black pepper over it.

• Arrange your mozzarella slices over the arugula and sprinkle with salt and pepper.

• Add the basil leaves and season it again.

• Roll each tenderloin, ensuring the arugula and mozzarella are nicely tucked in. Roll tightly.

• With cooking twine, tie it in 4 to 5 places. Place a couple of toothpicks at each end to prevent some escaping.

• Season again all over and very generously before searing it on a large ovenproof skillet over medium-high heat, where hot oil will be waiting for your tenderloins.

• Sear each side until a nice medium-brown crust is formed—around 5 to 8 minutes. Do not constantly touch your meat, as this will prevent it from browning perfectly.

Ready for the next step – the oven

• Place the skillet in the hot oven and bake for 30 to 40 minutes.

• Remove the tenderloins from the oven, place them on a high-border plate, and cover with aluminum foil.

• Return the skillet to the stove to create your sauce by adding the butter, shallots and parsley.

• Saute for a few minutes until the shallots are translucent.

• Add the red wine, deglaze the pan, and raise the heat to reduce the wine by 1/3.

• Add the heavy cream and gently stir the sauce. Add the remaining butter and continue stirring until all melted.

• Season with salt and pepper to taste. Add any of the juices from the tenderloins.

• Cut the stuffed pork tenderloin and serve with the sauce over it or alongside.

What should stuffed pork tenderloin look like when it is done? Can it be pink?

Because pork tenderloin is a lean cut of meat, it is essential not to overcook it. Properly cooked, it will be tender and very juicy.

And, yes, it can have a beautiful pink hue. If you feel your meat is not cooked enough, it is easier to return it to the oven or skillet.

A meat thermometer should have an internal temperature of 145 degrees Fahrenheit. You can never bring back from the dead once it crosses the gray, lifeless, overcooked stage.

What dishes can you enjoy with this stuffed pork tenderloin?

There are so many excellent side dishes that can keep company to your stuffed pork tenderloin.

Try this very easy Green Beans Gremolata and or, depending on the size and hunger of your dinner company, Potatoes Boulangere or Buttermilk Mashed Potatoes.

This tomato arugula salad is amazing. It adds a touch of color to your table and continues with the arugula.

You know me by now, and you know my sweet tooth: no dinner is complete without a dessert, and these Strawberries and Wine are the perfect ending to a fantastic dinner.

Variations and Substitutions

• Spinach, Swiss chard, or collard greens can be a great substitute if arugula is unavailable.

• I always have mozzarella at the house. What can I say? I have a weakness for it. Monterey Jack, Havarti, and Blue are fun and delicious substitutes.

• Basil works magic with mozzarella; try fresh oregano or fresh thyme instead of or with it, too.

• Add some slices of prosciutto between the mozzarella layers and the arugula as your stuffing.

Storing and Reheating

Store: Once your leftovers are thoroughly cooled, place them in an airtight container and store them in the refrigerator for up to three days.

Reheating: Return to room temperature, and place the amount you want to enjoy into a baking dish. Add a knob of butter and a tablespoon of water, cover with foil, and bake in your oven at 325 degrees F until warmed through.