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.

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
15 mins
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

  • 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.

  • 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.

  • 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.

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

  • 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

284 calories; protein 23.7g 47% DV; carbohydrates 15.1g 5% DV; fat 14.1g 22% DV; cholesterol 109.7mg 37% DV; sodium 1294.9mg 52% DV. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/07/2014
The video is very helpful to show how to trim up and butterfly a pork tenderloin. I didn't use a full 2 tsp of salt in the stuffing I also didn't have currants so I used chopped dried cherries. Use a thermometer to test the internal temp - my tenderloin was seared stove top and then was done in 20 minutes in the oven. One thing I really like about this recipe is that it can be completely assembled in advance and cooked later which is great if you have making this for company. (If you plan on doing that - take the meat out of the refrigerator about 45 minutes prior to searing & roasting.) I served this with mashed potatoes steamed broccoli and apple cranberry sauce. Note: there are usually two tenderloins in each cryovac package. If preparing both tenderloins one is most likely going to be smaller than the other. Adjust cooking time and test the internal temperature of both roasts. Pork is done at 145 - you can always pull one and let rest while the other one finishes. Read More
(10)

Most helpful critical review

Rating: 2 stars
04/12/2017
Flavors did not come together for me. Imagine a mouthful of garlic and parsley. Would not make it again. The Dijon sauce was good Read More
(1)
39 Ratings
  • 5 star values: 20
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
11/07/2014
The video is very helpful to show how to trim up and butterfly a pork tenderloin. I didn't use a full 2 tsp of salt in the stuffing I also didn't have currants so I used chopped dried cherries. Use a thermometer to test the internal temp - my tenderloin was seared stove top and then was done in 20 minutes in the oven. One thing I really like about this recipe is that it can be completely assembled in advance and cooked later which is great if you have making this for company. (If you plan on doing that - take the meat out of the refrigerator about 45 minutes prior to searing & roasting.) I served this with mashed potatoes steamed broccoli and apple cranberry sauce. Note: there are usually two tenderloins in each cryovac package. If preparing both tenderloins one is most likely going to be smaller than the other. Adjust cooking time and test the internal temperature of both roasts. Pork is done at 145 - you can always pull one and let rest while the other one finishes. Read More
(10)
Rating: 5 stars
11/01/2018
I have made twice and it was a hit both times. The first time, I adhered to Chef John’s recipe. The second time, I substituted diced dried cranberries for the currants and added diced portobello mushrooms— wow! Thanks to Chef John for the recipe. Read More
(4)
Rating: 5 stars
01/01/2017
Great recipe - thank you for the video for a first-timer! We used curly parsley instead of flat and if I use curly parsley again I might not use 1/2 of a bunch - it seemed like a lot putting it in and while the flavor was great, it overpowered in some bites. My husband also added 3 sprigs of fresh Rosemary from our garden and it overpowered at times, too - 2, as in the recipe, would be perfect. Used Panko breadcrumbs to make non-dairy - perhaps will add a little more nex time. Really good and fairly easy, though! Read More
(3)
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Rating: 5 stars
03/30/2015
This was really really good. Made it with no adjustments to the recipe. Watch the video and by all means make the Dijon jus to go with this. Another delicious and easy to prepare main course from Chef John. Read More
(2)
Rating: 2 stars
04/12/2017
Flavors did not come together for me. Imagine a mouthful of garlic and parsley. Would not make it again. The Dijon sauce was good Read More
(1)
Rating: 4 stars
09/29/2017
Overall very good and not labor intensive to make. However it was too salty and a little too peppery for us. I'm one of those l love salt people too. Our pork tenderloin was 1.4 lb and the only adjustments made were: GF Italian Seasoned bread crumbs reduced the amt. of salt by 1/2 1/4 cup dried parsley and 1 tsp dried rosemary (didn't have fresh on hand). Next time I'll use 1/4 tsp salt and 1/2 tsp pepper. We liked the texture of the stuffing w/ the pork though. Watch the video and make the Dijon sauce! Tasting the sauce alone I didn't like it. With the pork and mashed potatoes delicious! Will try again with a few adjustments. Read More
(1)
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Rating: 3 stars
09/29/2014
The pork and stuffing were very tasty but way to salty. I reduced the salt and pepper in the recipe by half and it was still too salty. I found with fresh rosemary garlic and parsley there is not much need for salt and pepper. I pounded the tenderloin to 1/2 inch but it was impossible to roll up so I just folded it. It looked very nice folded with the stuffing sticking out. I needed to cook it longer then the recipe suggested. Definitely use a thermometer to test for done ness. Read More
(1)
Rating: 4 stars
05/20/2016
I'm a salt-a-holic but this was just too much. Other than that I give this one two thumbs up! Read More
(1)
Rating: 4 stars
04/08/2018
Very good flavor but next time I'll add less black pepper. Read More