Learn how to make this flavorful stuffed pork tenderloin. Pork tenderloin is the same cut of meat as filet mignon, but about a third of the price. Following this recipe will teach you some great transferable cooking skills.
Stuffed Pork Tenderloin
Learn how to make this flavorful stuffed pork tenderloin. Pork tenderloin is the same cut of meat as filet mignon, but about a third of the price. Following this recipe will teach you some great transferable cooking skills.
Ingredients
- 1 pork tenderloin
- 1 cup breadcrumbs
- 2 tbsp water
- ½ cup fresh herbs finely chopped
- 1 cup sweet chili peppers finely diced
- 3 tbsp extra virgin olive oil
- ½ tsp salt
Instructions
- Heat 2 tablespoons of olive oil in a small pan to medium heat. Once the pan and oil is hot add in the fresh herbs and immediately turn off the heat. Let sit for 20 minutes. This process is called blooming the herbs.
- Using a sharp thin long knife, create a hole through the whole length of the tenderloin. Place the loin on a cutting board, stick the knife into the center of the tenderloin slowly pushing it through. Keep the sharp edge of the knife directed toward the cutting board. Rotate the knife slightly to create a larger hole. After your knife has gone as far as possible, take it out and go from the opposite side of the tenderloin until a hole, or tunnel, is created all the way through. Take your time, you want to avoid any big tears. Then, if you have a sharping steel/honing rod, stick that through the hole you created to slightly widen the hole and ensure it goes all the way through the tenderloin.
- Mix oil and herb mixture, breadcrumbs, water, salt and sweet chili peppers in a bowl.
- Using a pastry bag, or homemade pastry bag made from gallon ziploc bag, add the stuffing into the pastry bag. Cut the opening to be about the size of a nickle. Pushing from the back of the pastry bag fill the hole you created in the tenderloin with stuffing. Use your finger or sharpening steel to push the stuffing into the tenderloin, ensuring the whole loin is stuffed. Season the outside of the loin with salt and pepper around all sides.
- In a large hot sauté pan, add 1 tablespoon of olive oil and the pork tenderloin. The objective is to brown the outside of the tenderloin. For a browning to occur the pan needs to reach at least 285°F (140°C). Continue to turn the tenderloin on all sides, until the entirety of the outside is browned.
- Preheat oven to 400°F. Place the tenderloin on a baking sheet into the oven. Cook for 10-15 minutes. At 10 minutes using a meat thermometer, poke into the center of the tenderloin at 2-3 different spots. The loin is done cooking when all parts of the meat have reached 145°F. Remove from oven and rest for 10 minutes.
- Using a thin sharp knife, but the pork tenderloin into slices at a slight angle. Cut gently to ensure the stuffing does not fall out of the tenderloin.
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