Herb Stuffed Pork Tenderloin
This pork tenderloin is stuffed with an incredibly fragrant stuffing, roasted until tender then basted with super flavorful, buttery pan sauce.
Servings: 6 servings
Ingredients
- 1 package 2 whole pork tenderloins
- 2 tablespoons olive oil divided
- ¼ cup finely chopped shallot
- 2 cloves garlic minced
- 1 teaspoon fresh rosemary minced
- ½ cup panko breadcrumbs
- 2 tablespoons butter
- 2 sprigs fresh rosemary
- 2 whole cloves garlic smashed and peeled
- Salt and pepper
Instructions
- Preheat your oven to 400F.
- Butterfly the pork tenderloins and pound them into an even ½” thick rectangle.1 package
- Pat them dry with a paper towel and season them lightly with salt and pepper.Salt and pepper
- Add 1 tablespoon of olive oil to an oven-safe skillet and then add the shallot. Cook for 2-3 minutes or until the shallot is tender.2 tablespoons olive oil, ¼ cup finely chopped shallot
- Add the garlic, rosemary, and breadcrumbs. Stir to combine.2 cloves garlic, 1 teaspoon fresh rosemary, ½ cup panko breadcrumbs
- Spread the bread crumbs over the butterflied pork tenderloin and roll them into a tight log. Secure the tenderloin with kitchen twine and season the outside with salt and pepper.
- Wipe the skillet clean (no need to wash it) and add the remaining tablespoon of olive oil.
- Allow the skillet to heat until the oil is shimmering.
- Sear the pork tenderloins for 2 minutes per side, then add the butter, rosemary sprigs, and whole garlic cloves.2 tablespoons butter, 2 sprigs fresh rosemary, 2 whole cloves garlic
- Roast for 15-20 minutes or until the internal temperature reaches 140F.
- Remove the pork tenderloins from the oven and baste the top with juices from the pan.
- Cover the pork tenderloins with foil and allow them to rest for 5 minutes, or until the internal temperature reaches 145F.
- Slice and serve as desired. Store any leftover pork in an airtight container in the fridge for up to three days.
Nutrition
Serving: 1serving