Chef John's recipe for stuffed and rolled pork tenderloin looks impressive to guests and is very easy to prepare.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
284 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Remove flap of meat at wider end of tenderloin and trim last 2 inches off narrow end; chop trimmings and reserve.
Step 3
Place tenderloin with a short end toward you. Cut into tenderloin with knife parallel to cutting board about 1-inch from bottom (in the middle) along entire length of one long edge of tenderloin; continue cutting stopping about 1/2-inch from other long edge, without cutting all the way through. Open tenderloin like a book. Cut a few shallow slashes in the flattened meat, being careful not to cut all the way through.
Step 4
Cover flattened tenderloin with heavy plastic; pound with the smooth side of a meat mallet to about a 1/2-inch thickness. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
Step 5
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 well-combined.
Step 6
Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long edges. Roll up tenderloin, ending at the 2-inch border; tie with twine to secure shape. Season tenderloin on all sides with salt and black pepper.
Step 7
Heat an oven-safe skillet on stovetop over high heat until hot. Add tenderloin; cook until browned, 3 to 4 minutes per side.
Step 8
Cook in the preheated oven until tenderloin 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.
