Herb Stuffed Pork Tenderloin
Elevate your dinner table with this exquisite Herb Stuffed Pork Tenderloin, a show-stopping main dish that's as flavorful as it is elegant. Tender pork tenderloins are butterflied, pounded thin, and filled with a savory blend of fresh parsley, rosemary, thyme, garlic, and Parmesan cheese, perfectly complemented by the crunch of panko breadcrumbs. Rolled and tied with butcher’s twine, these succulent tenderloins are seared until golden and then oven-roasted with a splash of chicken broth to ensure juicy perfection. Ready in just over an hour, this dish pairs beautifully with roasted vegetables or a crisp green salad, making it ideal for holidays, family gatherings, or simply an impressive weeknight meal. Packed with herbaceous flavor and a hint of buttery richness, this pork tenderloin recipe is sure to become a favorite in your kitchen. Search no further for the ultimate "stuffed pork tenderloin recipe" that brings restaurant-quality flair to your home.
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Recipe Information
Ingredients
- 2 pieces (about 1-1.5 pounds each) pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 3 cloves garlic, minced
- 1 cup panko breadcrumbs
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 1 cup chicken broth
- 1 roll (for tying the tenderloins) butcher's twine
Instructions
Preheat your oven to 375°F (190°C).
Lay each pork tenderloin on a cutting board. Using a sharp knife, slice down the length of each tenderloin without cutting all the way through to create a 'butterfly' cut.
Place a sheet of plastic wrap over the tenderloins and use a meat mallet to pound them to an even thickness of about 1/2 inch.
In a mixing bowl, combine the parsley, rosemary, thyme, minced garlic, panko breadcrumbs, Parmesan cheese, and melted butter. Mix until well combined.
Season the inside of each tenderloin with half the salt and pepper. Spread the herb mixture evenly over the surface of each tenderloin.
Starting at one edge, tightly roll up each tenderloin, enclosing the filling inside.
Secure the rolls with butcher's twine, tying knots at 1- to 2-inch intervals.
Rub the outside of each stuffed tenderloin with olive oil and season with the remaining salt and pepper.
Heat a large oven-safe skillet over medium-high heat. Sear each tenderloin on all sides until golden brown, about 2-3 minutes per side.
Pour the chicken broth into the skillet to keep the meat moist during roasting.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 10 minutes before slicing.
Cut the twine off each tenderloin, slice into 1-inch-thick rounds, and serve.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1430 mg | 62% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.5 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 184 mg | 14% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 956 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
