Herb Stuffed Pork Tenderloin with White Wine Gravy
Elevate your next dinner with this exquisite Herb Stuffed Pork Tenderloin with White Wine Gravy, a perfect balance of elegance and flavor. This dish combines tender, juicy pork with a fragrant filling of fresh parsley, thyme, rosemary, and garlic, bound together by golden breadcrumbs. Rolled and seared to perfection, the pork is roasted until it reaches a succulent finish, then paired with a silky white wine gravy crafted from deglazed pan drippings for an extra layer of richness. Ideal for special occasions or a gourmet weeknight treat, this recipe is surprisingly approachable with simple yet sophisticated ingredients. Serve it sliced into medallions and drizzled with the luscious gravy for a restaurant-quality presentation that will impress any guest.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 tbsp Olive oil
- 2 cloves Garlic, minced
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Fresh thyme, chopped
- 1 tsp Fresh rosemary, chopped
- 0.5 cup Breadcrumbs
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 1 cup White wine
- 0.5 cup Chicken stock
- 2 tbsp Butter
- 1 tbsp All-purpose flour
Instructions
Preheat your oven to 375°F (190°C).
Prepare the pork tenderloin by using a sharp knife to butterfly it: Slice the tenderloin lengthwise down the middle, leaving one side intact so it opens up like a book.
Lay the butterflied tenderloin between two sheets of plastic wrap and pound it gently to an even thickness of about 1/2 inch using a meat mallet.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
In a small bowl, combine the sautéed garlic, chopped parsley, thyme, rosemary, breadcrumbs, salt, and black pepper. Mix until evenly incorporated.
Spread the herb mixture evenly over the flattened pork tenderloin.
Roll the tenderloin tightly, starting from one long side, to form a log. Secure the roll with kitchen twine at 2-inch intervals.
Heat the remaining 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the stuffed tenderloin on all sides until golden brown, about 2-3 minutes per side.
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 tenderloin from the skillet and let it rest on a cutting board, loosely covered with foil, for 10 minutes.
While the pork rests, place the skillet back on the stovetop over medium heat. Add the butter and allow it to melt.
Sprinkle the flour into the skillet and whisk continuously for 1 minute to create a roux.
Slowly pour in the white wine, whisking to deglaze the skillet and scrape up any browned bits.
Add the chicken stock and continue to whisk until the gravy thickens, about 3-4 minutes. Season with additional salt and pepper to taste, if needed.
Slice the rested pork tenderloin into 1-inch thick rounds and serve with the white wine gravy drizzled on top.
Nutrition Facts
Calories |
1562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 4969 mg | 216% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.9 g | ||
| Protein | 127.5 g | 255% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 124 mg | 10% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2389 mg | 51% | |
*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.
