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Stuffed Pork Loin Recipe
Course:
Dinner, Main Course
Cuisine:
American
Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Servings:
6
Calories:
830
kcal
Author:
Becky Hardin
Stuffed Pork Loin is a delicious main dish option for holidays and special dinners! This rolled stuffed pork loin roast is juicy, savory, and absolutely beautiful. It's stuffed with rosemary, garlic, and breadcrumbs, and roasted to perfection.
Print Recipe
Ingredients
2
whole pork tenderloins
unseasoned
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
unsalted butter
2
sprigs
fresh rosemary
2
cloves
cloves
smashed and peeled
Salt and pepper
Instructions
Butterfly the pork tenderloins and pound them into an even ½-inch thick rectangle.
2 whole pork tenderloins
Pat the tenderloins 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 add the shallot. Cook for 2-3 minutes or until the shallot is tender.
2 tablespoons olive oil,
¼ cup finely chopped shallot
Add minced garlic, minced rosemary, and breadcrumbs. Stir to combine.
2 cloves garlic,
1 teaspoon fresh rosemary,
½ cup Panko breadcrumbs
Spread the breadcrumb mixture over the butterflied pork tenderloin.
Roll each tenderloin 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. Heat the skillet 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 unsalted butter,
2 sprigs fresh rosemary,
2 cloves cloves
Place the skillet with the tenderloins in the oven and roast for 15-20 minutes or until the internal temperature reaches 140°F.
Remove the tenderloins from the oven and baste the top with juices from the pan.
Cover the tenderloins with foil and allow them to rest for 5 minutes, or until the internal temperature reaches 145°F.
Slice and serve as desired.
Video
Notes
Storage:
Store any leftover pork in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories:
830
kcal
|
Carbohydrates:
6
g
|
Protein:
126
g
|
Fat:
30
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
13
g
|
Trans Fat:
1
g
|
Cholesterol:
403
mg
|
Sodium:
359
mg
|
Potassium:
2428
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
131
IU
|
Vitamin C:
1
mg
|
Calcium:
54
mg
|
Iron:
6
mg