Stuffed Pork Tenderloin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 whole pork tenderloin (about 1 1/4 pound)1 tsp salt2 cloves garlic, minced1 Tbsp minced fresh rosemary1/4 cup chopped fresh Italian parsley1 egg, beaten1/3 c bread crumbs1/3 c grated swiss cheesepinch of cayenne2 Tbsp olive oil1 Tbsp Dkjon mustard1/2 c chicken stocks&p to taste
Butterfly the pork tenderloin by cutting about 2/3 of way through. Open and place between 2 pieces wax paper or plastic wrap. Flatten with meat pounder to 1/2" thickness. Season with s&p.
combine garlic, rosemary, parsley, egg, bread crumbs, Swiss cheese, cayenne in a bowl. Add s&p, mix with fork to combine. Spread the stuffing evenly on the pork, leaving at least 2 inches bare at top edge. Starting at the edge closest to you, roll the pork up firmly, but without pressing out the stuffing.
Once rolled, tie every inch of so with kitchen twine. Season the outside with s&p, brown in hot pan in the olive oil, for 2-3 minutes per side. Transfer to 9X13 baking dish and roast in 375 degree oven for 30 minutes. Remove and let rest for 15 minutes.
While pork is resting, add 1 Tbsp of Dijon mustard, 1/2 c chicken stock to the hot baking dish, scrape any drippings from the bottom with spatula. Whisk until mustard is incorporated, season with s&p, pour into small serving bowl. Untie pork, cut into 1/2" slices, serve with mustard sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user TERILLEE1.
combine garlic, rosemary, parsley, egg, bread crumbs, Swiss cheese, cayenne in a bowl. Add s&p, mix with fork to combine. Spread the stuffing evenly on the pork, leaving at least 2 inches bare at top edge. Starting at the edge closest to you, roll the pork up firmly, but without pressing out the stuffing.
Once rolled, tie every inch of so with kitchen twine. Season the outside with s&p, brown in hot pan in the olive oil, for 2-3 minutes per side. Transfer to 9X13 baking dish and roast in 375 degree oven for 30 minutes. Remove and let rest for 15 minutes.
While pork is resting, add 1 Tbsp of Dijon mustard, 1/2 c chicken stock to the hot baking dish, scrape any drippings from the bottom with spatula. Whisk until mustard is incorporated, season with s&p, pour into small serving bowl. Untie pork, cut into 1/2" slices, serve with mustard sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user TERILLEE1.
Nutritional Info Amount Per Serving
- Calories: 591.0
- Total Fat: 28.3 g
- Cholesterol: 205.1 mg
- Sodium: 1,498.6 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 1.9 g
- Protein: 58.0 g
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