Stuffed Pork Tenderloin

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Stuffed Pork Tenderloin calories by ingredient
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Number of Servings: 4


    1 whole pork tenderloin (about 1 1/4 pound)
    1 tsp salt
    2 cloves garlic, minced
    1 Tbsp minced fresh rosemary
    1/4 cup chopped fresh Italian parsley
    1 egg, beaten
    1/3 c bread crumbs
    1/3 c grated swiss cheese
    pinch of cayenne
    2 Tbsp olive oil
    1 Tbsp Dkjon mustard
    1/2 c chicken stock
    s&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.

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