Few things can impress a table full of eager eaters than a stuffed pork loin. This simple dish is a cinch to prepare and makes for a great weeknight meal that leaves plenty of leftovers for the next night-and maybe even the one after.
For best results, you’ll want to remember to trim off the silver skin, then slice the tenderloin down the middle and pound until a 1/2 inch thick.
Working the meat is essential for pork tenderloin because it not only gives you an Instagram-worthy product but, more importantly, so it cooks evenly. Doing this helps ensure that the tenderloin is equal parts beautiful with a firm and juicy texture.
Because there are few things worse in the culinary world than dry, tough overcooked pork. Once your stuffing is prepared and your tenderloin is evenly tenderized, you’re ready to roulade. Make sure you leave about an inch around the edges of the pork tenderloin, otherwise all that extra filling is gonna work its way out in the cooking process.
Using both hands, gently roll the tenderloin and secure using butcher’s twine or toothpicks like our online culinary school chef shows you in the demonstration. Pop in a preheated oven and voila, dinner is served. Our stuffed pork loin recipe is definitely one you’ll want to try.
A couple things to note:
- when it comes to pork tenderloin fillings, fresh herbs will make a bigger impact. In a pinch, dried herbs will suffice!
- while the tenderloin is in the oven, use a spoon to coat it with the pan drippings. This not only imparts delicious flavor but will also give the outside a beautiful golden color.
- pair with roasted potatoes, rice or a salad for a delicious and healthy weeknight meal.
Stuffed Pork Tenderloin
1 4 lb boneless pork loin
1 1/2 teaspoons kosher salt
1 1/2 teaspoons coarsely ground pepper
1 cup pomegranate juice
¼ cup sugar
Fresh pomegranate seeds (optional)
1. Butterfly pork by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. (Do not cut all the way through pork.) Open pork, forming a rectangle, and place between 2 sheets of heavy-duty plastic wrap. Flatten to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle salt and pepper.
2. Spoon fruit mixture over pork, leaving a 1/2-inch border around edges. Roll up pork, starting at 1 long side. Tie with string at 1 1/2-inch intervals. Sprinkle with remaining salt and pepper.
3. Preheat oven to 375° Place pork roast seam side down in pan, with a roasting rack. Cook until internal temperature reaches 135 F. Allow the roast to rest for 10 minutes before slicing
4. Prepare Glaze: Add sugar and pomegranate juice to a sauté pan turn heat on high and reduced by half.
Spicy Fruit Stuffing
8 oz dried fruit bits (pears, mango, apricot, cranberries, dates)
3 tablespoons dark brown sugar
1 tablespoon chopped fresh sage
1/4 teaspoon chipotle peppers
1. Bring first 4 ingredients and 1 cup water to a boil in a small saucepan over medium-high heat. Cook 2 minutes, stirring once. Remove from heat, and cool.