Stuffed Pork Tenderloin

This post is to show you the technique, so feel free to use the endless option of ingredients to stuff with. I have garlic herb cheese spread, hard salami & some fresh scallions. 

You will need the pork tenderloin, cutting board, meat mallet, plastic wrap, a sharp knife & some kitchen twine. 

Cut yourself a long piece of string, about double the length of the tenderloin. 

Place your cheese in a separate dish so you don't have to worry about any cross contamination. 

Trim up the loin, removing the white fat. 

Starting at the top, make a slice right into the middle of the meat. Bring your knife south, keeping it evenly in the middle & never cutting all the way through the meat.

Start to pull the top half back like your opening a book & continue cutting down the middle. 

Now you have a butterflied piece of pork. 

Place a large piece of plastic wrap over the pork & using the smooth side of the mallet, flatten out the loin. 

It doesn't have to be paper thin, but you want a even, flat finish. 

Season with salt/pepper & spread or sprinkle your cheese all over. 

Lay the salami/scallions or other filling ingredients evenly but a little off set. You want it laid more to the side that you will start rolling from. 

Tightly roll up.

Ok, now lets see if I can correctly describe how to tie this bad boy. 

Starting at one end simply wrap & tie a knot around the top. 

Pull the twine down the middle.

Use your index finger to hold the twine at the top & wrap the string around the loin. 

Bring it up & pull it under where your finger was holding. 

Pull tight.

Repeat this process down the loin. Tie a knot once you each the other end & snip off any extra twine. 

Season with salt/pepper.

In a large skillet with some extra virgin olive oil, start searing the loin.

Take your time with this process. You want to sear it on all sides & allow a good crust to form all the way around. 

If your loin is thicker, you may want to place it in a 375* oven for 10-15 minutes to ensure that it is fully cooked. If you have a thermometer, the internal temp for pork is 145. 

Once the loin is seared on all sides, place some foil over top, turn off the heat & let it rest for 10 minutes. 

Using some kitchen scissors, cut away the twine. 

With a sharp knife, preferably a serrated knife, cut about 1 inch slices. 

This technique for pork makes such beautiful presentation. 

It brings an elegance to your dish & is a perfect way to celebrate something special at home.  

Filling Ideas:

Pesto & mozzarella cheese

Caramelized onions, bbq sauce & sharp cheddar

Roasted red peppers, cilantro & queso fresco cheese

Roasted mushrooms & goat cheese

Slice onion, walnuts, dried cherries & white cheddar

Enjoy & Always Cook with Love!