Pork Tenderloin Saddleback
Elevate your dinner routine with this stunning Pork Tenderloin Saddleback recipe—a culinary showstopper that’s easier to make than it looks! This dish features juicy pork tenderloin butterflied and filled with a fragrant herb paste made from garlic, rosemary, thyme, Dijon mustard, and zesty lemon. Rolled and secured with kitchen twine, the tenderloin is grilled to perfection, creating a golden crust infused with smoky char marks or roasted until succulent and tender. With just 20 minutes of prep time and a quick 25-minute cook, this elegant entrée is perfect for both weeknight meals and special occasions. Serve sliced into medallions alongside roasted vegetables or creamy mashed potatoes for a gourmet experience that’s as impressive in flavor as it is in presentation. Perfectly seasoned, aromatic, and crowd-pleasing, this pork tenderloin recipe is a must-try for any meat lover seeking a flavorful twist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb pork tenderloin
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp Dijon mustard
- 1 tsp lemon zest
- 1 tsp salt
- 0.5 tsp black pepper
- 1 roll kitchen twine
Instructions
Preheat your grill to medium-high heat (about 400°F/200°C). Alternatively, preheat an oven to 375°F (190°C).
Rinse and pat the pork tenderloin dry with paper towels. Place it on a cutting board.
Using a sharp knife, butterfly the tenderloin by slicing it lengthwise down the middle, stopping about 1/2 inch from the bottom (do not cut all the way through). Open the meat like a book.
Cover the pork with plastic wrap and gently pound it with a meat mallet or rolling pin to flatten it to an even thickness, about 1/2 inch.
In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, Dijon mustard, lemon zest, salt, and black pepper to create a paste.
Spread an even layer of the herb mixture on the inside of the tenderloin.
Roll the pork tenderloin tightly, starting from one long edge, to enclose the filling. Tie the roast with kitchen twine at 1-inch intervals to secure it.
Brush the outside of the rolled tenderloin with a little olive oil for added moisture and grill marks.
Place the tenderloin on the preheated grill. Cook for 20-25 minutes, turning every 5 minutes to ensure even cooking and char marks on all sides. The internal temperature should reach 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
If using an oven, sear the rolled tenderloin in a hot skillet with olive oil over medium-high heat for 2-3 minutes per side, then transfer to the oven to roast for 20-25 minutes until the desired internal temperature is reached.
Remove the pork from the grill or oven and let it rest for 5-10 minutes before slicing into medallions.
Serve warm with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4245 mg | 185% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.0 g | ||
| Protein | 112.3 g | 225% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 57 mg | 4% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2159 mg | 46% | |
*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.
