Stuffed and Rolled Pork Tenderloin


Sometimes you just have to show off. This is one of my many recipes that looks very impressive to your dinner guests but is, in fact, quite simple and easy to prepare.

Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
15 mins
Total Time:
1 hrs 15 mins
4 servings


  • 1 pork tenderloin

  • ½ bunch flat-leaf parsley, chopped

  • cup bread crumbs

  • ¼ cup dried currants

  • 3 cloves garlic, minced

  • 2 sprigs fresh rosemary, chopped

  • 1 egg

  • 2 tablespoons olive oil

  • 2 teaspoons salt

  • 1 ½ teaspoons ground black pepper

  • 1 pinch cayenne pepper

  • salt and ground black pepper to taste


  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.

  3. Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.

  4. Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.

  5. Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper.

  6. Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.

  7. Cook in the preheated oven until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.

Nutrition Facts (per serving)

284 Calories
14g Fat
15g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 284
% Daily Value *
Total Fat 14g 18%
Saturated Fat 3g 17%
Cholesterol 110mg 37%
Sodium 1295mg 56%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 6%
Total Sugars 7g
Protein 24g
Vitamin C 12mg 61%
Calcium 54mg 4%
Iron 3mg 15%
Potassium 477mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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