Herb Stuffed Pork Tenderloin

Elevate your dinner table with this exquisite Herb Stuffed Pork Tenderloin, a show-stopping main dish that's as flavorful as it is elegant. Tender pork tenderloins are butterflied, pounded thin, and filled with a savory blend of fresh parsley, rosemary, thyme, garlic, and Parmesan cheese, perfectly complemented by the crunch of panko breadcrumbs. Rolled and tied with butcher’s twine, these succulent tenderloins are seared until golden and then oven-roasted with a splash of chicken broth to ensure juicy perfection. Ready in just over an hour, this dish pairs beautifully with roasted vegetables or a crisp green salad, making it ideal for holidays, family gatherings, or simply an impressive weeknight meal. Packed with herbaceous flavor and a hint of buttery richness, this pork tenderloin recipe is sure to become a favorite in your kitchen. Search no further for the ultimate "stuffed pork tenderloin recipe" that brings restaurant-quality flair to your home.

Nutriscore Rating: 64/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 pieces (about 1-1.5 pounds each) pork tenderloin
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 3 cloves garlic, minced
• 1 cup panko breadcrumbs
• 1 cup grated Parmesan cheese
• 2 tablespoons unsalted butter, melted
• 1 cup chicken broth
• 1 roll (for tying the tenderloins) butcher's twine

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Lay each pork tenderloin on a cutting board. Using a sharp knife, slice down the length of each tenderloin without cutting all the way through to create a 'butterfly' cut.

Step 3

Place a sheet of plastic wrap over the tenderloins and use a meat mallet to pound them to an even thickness of about 1/2 inch.

Step 4

In a mixing bowl, combine the parsley, rosemary, thyme, minced garlic, panko breadcrumbs, Parmesan cheese, and melted butter. Mix until well combined.

Step 5

Season the inside of each tenderloin with half the salt and pepper. Spread the herb mixture evenly over the surface of each tenderloin.

Step 6

Starting at one edge, tightly roll up each tenderloin, enclosing the filling inside.

Step 7

Secure the rolls with butcher's twine, tying knots at 1- to 2-inch intervals.

Step 8

Rub the outside of each stuffed tenderloin with olive oil and season with the remaining salt and pepper.

Step 9

Heat a large oven-safe skillet over medium-high heat. Sear each tenderloin on all sides until golden brown, about 2-3 minutes per side.

Step 10

Pour the chicken broth into the skillet to keep the meat moist during roasting.

Step 11

Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).

Step 12

Remove the skillet from the oven and let the pork rest for 10 minutes before slicing.

Step 13

Cut the twine off each tenderloin, slice into 1-inch-thick rounds, and serve.

Nutrition Facts

Serving size	1688.7 grams (1688.7g)

Amount per serving	% Daily Value*
Calories	2534

Total Fat 115.30g	148%
Saturated Fat 48.10g	241%
Polyunsaturated Fat 8.20g
Cholesterol 913mg	304%
Sodium 8468mg	368%
Total Carbohydrate 46.80g	17%
Dietary Fiber 3.10g	11%
Total Sugars 4.30g
Protein 322.80g	646%

Vitamin D 91IU	454%
Calcium 1039mg	80%
Iron 17mg	94%
Potassium 5592mg	119%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.2%

Protein: 51.3%

Carbs: 7.4%