The stuffed pork tenderloin is filled with sautéed broccoli, red peppers and plenty of melted mozzarella for an irresistible main course. It’s gorgeous enough for the company, but easy enough for a family dinner.
Stuffed with pork tenderloin
Our nods to Italy were Italian seasonings and the colors of the Italian flag. Crispy broccoli and bright, slightly sweet red bell peppers blend together to release the sweetness of the pork.
Add the gorgeous tomato and balsamic glaze and I challenge you to eat only one piece. Of course I can’t stop! This impressive flavor is paired with a delicious dish with Parmesan chili pasta or creamy pasta salad. Or, if you want it simple, add spinach pasta salad to the side.
Cooking stuffed with pork tenderloin
It is important to remove silver skin from the pork before we fill it. To do this, carefully slide a sharp knife under the silver skin on the pork and separate it from the meat.
You can then gently pull back and peel off the silver skin. Expert tip: Grasping the corner of silver skin with a piece of tissue will help you grab it.
Butterfly meat is really simple. Just narrow from head to end and you can fix the sides like a book. Open it, cover it with plastic or parchment, and hit it to smooth it out. There are two things this has for finished dishes: it makes it tenderer and makes it cook faster!
How long does it take to roast pork tenderloin
Pork tenderloin is one of the fastest cooking cuts for pork. Since you not only have to come before the filling, but also fill the meat with a warm filling, it cooks even faster.
Once stuffed, this pork tenderloin only takes about 20 minutes in the oven, while you need 40 minutes of non-fried broccoli. Worth a little effort!
Serve: 5 Serve
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Preheat the oven to 400°F. First remove any silver skin from the tenderloin. Carefully slide a sharp knife under the silver skin on the pork and separate it from the meat. Then gently pull and peel off the silver skin.
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Butterflies are made by cutting the long end of the spine through the gap, making sure not to cut it all the way. Stop about ½ inch from the edge of the tenderloin, so that the two halves are connected together. Spread the tenderloin and cover it with plastic wrap. Use a meat mallet or rolling pin to smash it to about ½ inch thick.
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Liner the pot with foil and place the prepared tenderloin on top. Sprinkle the pork on both sides and sprinkle with Italian seasoning and salt.
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Heat the non-stick pan over medium heat and add a teaspoon or two of oil to the pan. Spin to coat and add broccoli and chili. Stir frequently for about 2 minutes until the vegetables start to soften but still crisp. Add the garlic and cook for another minute until fragrant.
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Place the chopped cheese in a bowl and add the softened vegetables. Stir to combine. Scroll the vegetable mixture over the tenderloin and form a pile of fillings on a straight line in the center. Fold the long edges of the tenderloin onto the filling and roll as tightly as possible, trying not to squeeze any filling. Use kitchen twine or toothpicks to keep the wrapped spine together while cooking.
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Mix the tomato sauce, balm and brown sugar in a small bowl and stir smoothly. Pour the glaze over the tenderloin and brush and coat. Bake for 15 minutes, remove from the oven, and brush with remaining glaze. Return the pork to the oven and bake for another 3-5 minutes until the pork reaches 145°F.
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Remove from the oven and wait for 5 minutes. Remove the twine or toothpick, cut into circles, and heat.
Please note: Depending on the width and overall shape of the tenderloin, the cooking time may be 8-10 minutes less. The times listed in the recipe are consistent on average, but take a few extra minutes just in case you need it.
Calories: 331KCAL · carbohydrate: 10g · protein: 43g · Fatty: 12g · Saturated fat: 5g · Polyunsaturated fat: 1g · Monounsaturated fat: 5g · Trans fat: 0.1g · cholesterol: 136mg · sodium: 383mg · Potassium: 840mg · fiber: 1g · sugar: 8g · Vitamin A: 982IU · Vitamin C: 31mg · calcium: 134mg · iron: 2mg
