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Stuffed and Rolled Pork Tenderloin

Americanmedium4 servings
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Stuffed and Rolled Pork Tenderloin

Ingredients

  • pork tenderloin
  • 1/2 bunch flat-leaf parsley, chopped
  • 1/3 cup bread crumbs
  • 1/4 cup dried currants
  • clove sgarlic, minced
  • sprigsfresh rosemary, chopped
  • egg
  • tablespoon solive oil
  • teaspoon ssalt
  • 1/2 teaspoon sground black pepper
  • pinch cayenne pepper
  • salt and ground black pepper to taste

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Remove flap of meat at wider end of tenderloin and trim last 2 inches off narrow end; chop trimmings and reserve.
  3. Place tenderloin with a short end toward you.
  4. Cut into tenderloin with knife parallel to cutting board about 1 inch from bottom (in the middle) along entire length of one long edge of tenderloin; continue cutting stopping about 1/2 inch from other long edge, without cutting all the way through.
  5. Open tenderloin like a book.
  6. Cut a few shallow slashes in the flattened meat, being careful not to cut all the way through.
  7. Cover flattened tenderloin with heavy plastic; pound with the smooth side of a meat mallet to about a 1/2 inch thickness. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
  8. Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing well combined.
  9. Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2 inch border on one of the long edges. Roll up tenderloin, ending at the 2 inch border; tie with twine to secure shape. Season tenderloin on all sides with salt and black pepper.
  10. Heat an oven safe skillet on stovetop over high heat until hot. Add tenderloin; cook until browned, 3 to 4 minutes per side.
  11. Cook in the preheated oven until tenderloin slightly pink in the center, about 30 minutes. An instant read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.