Stuffed Pork Tenderloin

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: people

Stuffed Pork Tenderloin is a delicious and elegant dish perfect for any occasion. This tender cut of pork is butterflied and filled with flavorful stuffing made with arugula, cheese, and basil.

Ingredients

2 pounds pork tenderloin
1 cup arugula salad
6 slices mozzarella cheese
handful of basil
salt and black pepper , to taste
1 tablespoon olive oil

FOR THE SAUCE

2 shallots, finely diced
1 tablespoon parsley, chopped
½ cup red wine
4 tablespoons unsalted butter
¼ cup heavy cream

US - Metric

Instructions

Remove all the outer extra fat and pork filaments from each tenderloin. Butterfly each tenderloin once in the middle, making sure you leave about ½ inch of meat space between the knife and the cutting board and 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. Season with salt and pepper generously on the inside.
Preheat the oven to 375F.
Arrange the arugula on top of the cut side of each tenderloin and grind a generous amount of pepper over it. Arrange the slices of mozzarella over the arugula and sprinkle with salt and pepper. Add the basil leaves and again sprinkle with a generous amount of pepper.
Roll each tenderloin, ensuring the arugula and mozzarella are nicely tucked in. Using cooking twine, tie in 4 to 5 places. Place a couple of toothpicks at each end to seal them. Sprinkle a generous amount of salt and pepper all over them. You will have two pork tenderloin rolls.
Place a large ovenproof skillet over medium-high heat and add the olive oil. Once hot but not burning, add the pork tenderloins rolls and sear each side until a nice medium brown crust is formed. Do not always turn as you want a nice searing to take place.
Once all the sides are golden, 5 to 8 minutes, place the skillet in the hot oven and bake for 30 to 40 minutes.
Remove the tenderloins from the oven, place them on a plate with a high border to catch any juice rendered, and cover them with aluminum foil.
Return the skillet to the stove, and add two tablespoons of butter, the shallots, and parsley. Sauté the shallots for a couple of minutes until slightly translucent. Lower the heat and add the red wine, deglazing by scraping the pan for any bits. Raise the temperature back to medium and reduce the wine to 1/3.
Add the heavy cream and stir the sauce together. Add the remaining butter to the skillet and continue to stir until melted. Season with salt and pepper to taste. Add any juices rendered by the tenderloins.
Cut the pork tenderloin into 1-inch thick slices and serve with the sauce over it or alongside.

Equipment

Notes

Ensure your knife is well-sharpened before cutting your meat. You do not want to seesaw your meat.
Pounding lightly the meat will not only soften it, but it will also even it out.
Use kitchen twine to keep your tenderloin compact when you cook it. Remember to tuck in the ends and stabilize them with toothpicks. You want to trap all the juices and cheese inside.
Cooking tongs are the best tool for turning tenderloins. Using those long cooking forks will pierce the meat and allow the internal juices to escape, resulting in a dry tenderloin.
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.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.