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Stuffed and Rolled Pork Tenderloin

Rated as 4.32 out of 5 Stars
57k

"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."
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Ingredients

1 h 15 m servings 283
Original recipe yields 4 servings

Directions

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  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: 283 calories; 14.1 15.1 23.7 110 1295 Full nutrition

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Reviews

Read all reviews 22
  1. 25 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

Flavors did not come together for me. Imagine a mouthful of garlic and parsley. Would not make it again. The Dijon sauce was good

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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...

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 ...

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 onl...

Flavors did not come together for me. Imagine a mouthful of garlic and parsley. Would not make it again. The Dijon sauce was good

I'm a salt-a-holic but this was just too much. Other than that I give this one two thumbs up!

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...

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 ...

Turned out great! My husband and I really enjoyed it!

This was delicious, but I will definitely decrease the salt next time --which is the only reason I rated it 4/5 stars. I did not have fresh herbs, so I used 1 tsp of Penzey's Mural of Flavor.