Rating: 4 stars
25 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

This special occasion meal has always been a big hit regardless of the crowd. While the stuffing mixture takes a little time to prepare, it is well worth it!

Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
15 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Heat 3 tablespoons olive oil in a skillet over a medium heat. Stir in pine nuts, and cook until golden brown. Remove with a slotted spoon, and drain on paper towels. Place shallots in the skillet. Cook and stir until tender, about 5 minutes. Mix in garlic and sun-dried tomatoes, and cook 2 minutes. Remove skillet from heat, mix in pine nuts, bread crumbs, and parsley. Season with salt and pepper, and set aside to cool.

  • Slice the tenderloin lengthwise across the top about 2/3 of the way through the meat to create a pocket. Spread stuffing into the pocket. Wrap the tenderloin with kitchen twine to secure the stuffing, and transfer to a roasting pan. Rub the remaining olive oil over the surface of the meat. Season with salt and pepper.

  • Roast in the preheated oven for 15 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue cooking tenderloin 20 minutes, or to a minimum internal temperature of 145 degrees F (63 degrees C). Remove from oven and let the meat rest for 15 minutes before serving.

Nutrition Facts

555 calories; protein 28.5g; carbohydrates 15.1g; fat 42.3g; cholesterol 86.9mg; sodium 182.7mg. Full Nutrition
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