Easy Stuffed Pork Tenderloin (cheese, garlic, herbs)

04/01/2024 by Living the Gourmet 23 Comments

Today we’re butterflying a pork tenderloin, stuffing it with a rich and savory mix of parmesan cheese, raisins, garlic, and fresh herbs. From there, we’re frying it in garlic until it’s reached golden perfection. This recipe, for me, embodies savory elegance. There's a certain allure to the sizzling sounds emanating from a hot cast iron pan, and the tantalizing aroma of meaty goodness wafting through the house. This recipe captures all of that with blissful ease.

What sets this recipe apart is its seamless blend of simplicity and flavor. With just a handful of basic ingredients, you can create a meal that’s perfect both for relaxed weekend dinners and special occasions. The combination of the savory rub, the delectable stuffing, and a simple cooking process results in a dish that can elevate any dining occasion.

At the heart of this recipe is the stuffing. It’s what sets this recipe apart, and defines the flavor profile. If the butterflied pork is the canvas, the stuffing is the artistry. It’s a delightful fusion of grated Romano cheese, fresh Italian parsley, roasted bell peppers, garlic, sweet raisins, and diced apple. These ingredients come together to create a sweet, savory, and fresh flavor profile, with rich aromatic notes.

While this Stuffed Boneless Pork Loin is a star on its own, consider serving it alongside roasted vegetables for a wholesome meal or with garlic-infused mashed potatoes to complement the richness of the pork. It would also serve deliciously alongside a decent pinot noir, or a full-bodied, oaked chardonnay for an extra dash of elegance. With the right pairings, this dish effortlessly transitions from a family dinner centerpiece to the highlight of an intimate gathering.

Whether you're hosting a festive celebration or aiming to make an ordinary weeknight extraordinary, this Stuffed Boneless Pork Loin might just be the secret to turning moments into memories. Read on for an ingredient checklist, a quick guide on butterflying, pairing suggestions, and a printable recipe card.

Now, let’s stuff some pork.

Ingredient Checklist – Everything You’ll Need

Ingredients:

2 1/2 lb. Pork Loin Boneless Tenderloin (Butterflied and Gently Pounded):
- Note: Ask your butcher to butterfly the pork loin for you.
- Tip: Gently pounding the pork ensures even thickness for optimal cooking.
Butchers Twine (for Tying the Pork Together):
- Note: Yes, I’m counting this as an ‘ingredient,’ it is essential for securing the stuffed pork loin.
- Tip: Keep twine lengths uniform to make the tying process easy and manageable.

For the Rub:

1 tsp. Coarse Black Pepper:
- Note: Adjust pepper quantity based on personal preference.
- Tip: Use freshly ground black pepper for enhanced flavor.
1 tsp. Salt:
- Note: Consider kosher or sea salt for better control over saltiness.
- Tip: Taste the rub mixture and adjust salt to taste.
1 tsp. Sugar:
- Note: Enhances the balance of flavors.
- Tip: Brown sugar can add a subtle caramel note.
2-3 Garlic Cloves (Grated):
- Note: Freshly grated garlic yields superior flavor.
- Tip: Use a microplane grater for fine garlic texture.
2 tbs. Olive Oil:
- Note: Choose extra-virgin olive oil for richness.
- Tip: Drizzle a bit of oil on the pork before rubbing for better adherence.

For the Stuffing:

1/2 cup Grated Parmesan or Romano Cheese:
- Note: Opt for high-quality cheese and grate it freshly.
- Tip: Adjust the quantity based on your preference. I tend to like a lot of cheese.
- Substitute: The cheese of your choice. You can opt for a melty cheese such as fresh mozzarella. Blue cheese would also be delicious.
1/4 cup Fresh Italian Parsley (Chopped):
- Note: Fresh herbs add vibrancy to the stuffing.
- Tip: Chop parsley just before adding for optimal flavor.
- Substitute: Basil is a decent substitute in this recipe.
1 Bell Pepper (Roasted and Sliced):
- Note: Roast the pepper for a smoky flavor.
- Tip: Use a mix of red and yellow peppers for visual appeal.
2-3 Cloves of Garlic (Grated):
- Note: Enhances the stuffing with aromatic notes.
- Tip: Adjust garlic based on personal taste.
2 tbs. Raisins (Chopped):
- Note: Adds a sweet and chewy element.
- Tip: Soak the raisins in warm water before chopping for plumpness.
1 Small Apple (Peeled and Diced):
- Note: Choose a sweet-tart apple variety.
- Tip: Toss the diced apple in lemon juice to prevent browning.
- Substitute: Get creative here, as there really is no right way to do. You could even opt for mixed dried fruit.

To Cook the Pork:

Butter:
- Note: Combines with olive oil for a flavorful sear.
- Tip: Use unsalted butter. I cannot stress how important using unsalted butter for the cooking process is.
Olive Oil:
- Note: Provides additional richness during searing.
- Tip: Use a good-quality olive oil for optimal flavor, as the oil ‘will’ permeate the pork.
3 Cloves of Garlic:
- Note: Adds aromatic essence to the pork during cooking.
- Tip: Crush the garlic for a more pronounced flavor. This releases the juices, along them to mix with the oil more thoroughly during cooking.
- Pro-Tip: You can add herbs to the pan during cooking, such as thyme, rosemary, or even basil and oregano, to further enhance the flavor profile and aromas. Get creative!

How to Butterfly a Pork Tenderloin

Tools:

Chef's knife
Cutting Board
Butchers Twine

Instructions:

Prepare the Tenderloin:
- We start out by placing the tenderloin on your cutting board.
Trim Excess Fat:
- From there, we trim any excess fat or silver skin from the surface of the tenderloin using a sharp knife. We don’t want or need any of this.
Identify the Natural Seam:
- Hold the tenderloin with one hand and look for the natural seam or line of fat that runs along the top.
Make a Horizontal Cut:
- Once you’ve found the seam, make a horizontal cut along the side of the tenderloin, about halfway up from the bottom. Be sure not to cut all the way through; you want to create a pocket.
Open the Tenderloin:
- Open the tenderloin like a book by gently pulling apart the two halves. If necessary, use the knife to make small additional cuts to help open it up more evenly. You want this opening process to be as clean as possible.
Even Thickness:
- Flatten the tenderloin with the palm of your hand to create an even thickness. This will help it cook more uniformly.
Optional: Tenderize:
- If desired, use a meat mallet to gently pound the butterflied tenderloin. This can help further flatten it and tenderize the meat. Don’t get carried away with the mallet, as this will risk draining the tenderloin of its natural juices, drying it out.

Now, your pork tenderloin is butterflied and ready to be stuffed and seasoned. This is a super versatile technique that allows for endless creativity, one that I consider foundational.

What to Serve Alongside – Pairing Suggestions

Okay, so we’ve got the pork tenderloin, and we’ve got it stuffed and cooked to golden perfection, but what about the sides?

Here’s my shortlist of recommended pairings.

Roasted Vegetables:
- Why: Roasted vegetables, such as carrots, Brussels sprouts, and sweet potatoes, complement the savory pork and add a variety of textures to the meal. They’re also simple to prepare, and they in turn are themselves easy to pair with other sides such as…
Garlic Mashed Potatoes:
- Why: Creamy mashed potatoes with a hint of garlic provide a comforting and classic side for virtually any roasted pork recipe, including today’s stuffed tenderloin. They also pair deliciously with the aforementioned roasted vegetables. However, if you might also consider…
Wild Rice Pilaf:
- Why: The nutty flavors of wild rice add depth to the meal and provide a nice contrast to the pork and stuffing. Wild rice pilaf, or garlicy mashed potatoes, also pair deliciously with…
Cranberry Sauce:
- Why: A tangy and slightly sweet cranberry sauce will cut right through the richness of the pork and stuffing, balancing the flavors.
Green Beans Almondine:
- Why: Lightly sautéed green beans with toasted almonds offer a crisp and fresh element to balance the hearty pork.
Apple Cider Glaze:
- Why: An apple cider glaze or reduction complements the stuffing's apple and raisin flavors, tying the dish together.
Quinoa Salad:
- Why: A refreshing quinoa salad with herbs, citrus, and dried fruits would be simply delicious, providing a light and refreshing side.

Wine Pairings – Sip and Savor

Today’s pork loin, with its flavorful and aromatic stuffing, pairs well with a variety of wines. Consider these wine options to complement the dish:

Pinot Noir:
- Why: The light to medium body and red fruit flavors of Pinot Noir should nicely enhance the pork without overpowering the stuffing – which will be the key behind all of the pair suggestions below.
- Tip: Opt for a Pinot Noir from Oregon or Burgundy for a well-balanced pairing.
Chardonnay:
- Why: A full-bodied, oaked Chardonnay would beautifully complement the richness of the pork and provides a buttery contrast.
- Tip: Choose a Chardonnay with notes of apple and pear for a delightful pairing.
Syrah/Shiraz:
- Why: The bold and peppery notes that typify Syrah should nicely complement the robust flavors in the stuffing, without either overpowering or being overpowered.
- Tip: Look for a Syrah from the Rhône Valley or an Australian Shiraz for a full-bodied option.
Zinfandel:
- Why: Zinfandel's ripe fruit flavors and peppery notes will complement the sweet and savory elements in the stuffing.
- Tip: Go for a California Zinfandel for a fruit-forward and slightly spicy pairing.
Merlot:
- Why: Merlot's soft tannins and plum-like fruitiness make it a versatile choice for most pork dishes, and today’s is no exception.
- Tip: Characteristic merlots, typical of the varietal, are what you are looking for here. Choose one that’s velvety and well-textured.
Grenache:
- Why: Grenache, with its red fruit flavors and hints of spice, complements the sweet and savory notes in the stuffing.
- Tip: Consider a Grenache from Spain or the Southern Rhône for a well-matched pairing.
Rosé:
- Why: A dry rosé with bright acidity can cut through the richness of the pork and provide a refreshing contrast.
- Tip: Opt for a Provence-style rosé for a crisp and versatile pairing.

Easy Stuffed Pork Tenderloin (cheese, garlic, herbs)

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5 from 14 reviews

Author: Living the Gourmet
Total Time: 1 hour
Yield: 6 servings 1x

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Ingredients

Units Scale

2 1/2 lb. pork loin boneless tenderloin, butterflied and gently pounded
Butchers twine, for tying the pork together

For the Rub:

1 tsp. course black pepper
1 tsp. salt
1 tsp. sugar
2 - 3 garlic cloves, grated
2 tbs. Olive oil

For the Stuffing:

1/2 cup of grated Parmesan or Romano cheese
1/4 cup fresh Italian parsley, chopped
1 bell pepper, roasted and sliced
2 - 3 cloves of garlic, grated
2 tbs. raisins, chopped
1 small apple, peeled and diced

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Instructions

Combine all of the ingredients for the rub in a small bowl and stir.

To Prepare the pork:

Gently open the pork lengthwise, removing any tendons and opening up the pork. It is ok if the pork cuts in half, don't worry.
Gently pound the pork with a mallet.
Rub the pork with the rub on both sides and refrigerate while preparing the stuffing.
Prepare all of the ingredients for the stuffing in a bowl and mix.

To Stuff the Pork:

Lay the prepared pork flat and place the stuffing along the pork.
Gently and carefully fold the pork together.
Using butcher's twine, wrap the pork with the twine tightly.

To Cook the Pork:

Heat a large cast iron frying pan.
Place the pork roast in the dry frying pan and let each side of the pork get a nice char on it. This should take about 10 minutes or so.
Preheat Oven 350 degrees F.
After charring the pork roast place in the oven for about 30 - 35 minutes.
The meat thermometer inserted in center should read 145°F.
Let the roast rest for 10 - 12 minutes before slicing.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish

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And that’s our Easy Stuffed Pork Tenderloin. If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below, we always love hearing from you.

Happy Cooking!