STUFFED PORK  TENDERLOIN

EASY DINNER

This pork tenderloin is stuffed with a herbed breadcrumb mixture basted in a garlic, butter, and rosemary sauce!

pork tenderloins olive oil  onion garlic   fresh rosemary Panko breadcrumbs butter

Preheat oven to 400° F.  Slice each pork tenderloin along the long side

Pound each with a meat mallet until about ½” thick. Pat them dry with a paper towel and season each lightly with salt and pepper.

Add 1 tablespoon of olive oil & add the diced onion (or shallots). Cook for 2-3 minutes. Add garlic, rosemary, and breadcrumbs to the pan and combine .

Spread the bread crumb mixture over the butterflied pork tenderloins

Roll  into a log and tie each with kitchen twine to secure . Sprinkle with  salt and pepper.

 Add a tablespoon of olive oil and allow the skillet to heat for a minute. Then place the tenderloins in the pan and sear for 2 minutes per side.

Then add the butter, rosemary sprigs, and whole garlic cloves to the pan. Place in the oven and bake for 15-20 minutes, until the internal temperature reaches 140° F.

Remove from the oven and baste the top with juices from the pan.

Cover the pork tenderloins with foil and allow them to rest for 5 minutes, or until the internal temperature reaches 145° F.

ENJOY!!

VARIATIONS Add fresh spinach Wrap the tenderloins in 8 slices of bacon after searing them in the pan. Add cheese, like feta cheese, goat cheese or mozzarella cheese, 

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