Stuffed Pork Tenderloin

Ingredients

• 3sun-dried tomatoes, snipped into small pieces
• 45 ml (3 tbsp)pine nuts
• As needed; 30 ml total (2 tbsp for the filling and 2 tbsp for searing)extra-virgin olive oil
• 1 large or ½ smallshallot or sweet onion, thinly sliced
• 15 ml (1 tbsp; about 3 cloves)garlic, finely chopped
• 1.2 litres (5 cups), about 8 large leavesSwiss chard leaves, chopped, with large centre ribs discarded
• 5 ml (1 tsp), dividedsalt
• 5 ml (1 tsp), dividedblack pepper
• 2, about 450 g each (about 1 lb each), silverskin trimmedpork tenderloins
• 113 g (4 oz)herbed goat cheese
• 120 ml (½ cup)dry white wine, dry vermouth or chicken stock

Instructions

1. 1

   Prepare ingredients

   Heat the oven to 175°C (350°F). Put the sun-dried tomatoes in a small bowl, cover them with hot water and leave them to soak. Toast the pine nuts in an ovenproof frying pan large enough to hold both rolled tenderloins, over medium heat, stirring often until lightly browned. Tip them into a medium bowl.

2. 2

   Cook the filling

   Heat 30 ml (2 tbsp) olive oil in the pan over medium heat. Add the shallot or onion and cook, stirring occasionally, until golden, about 5 minutes. Stir in the garlic and cook for about 20 seconds, until fragrant. Add the chard and a generous pinch of salt; stir constantly for about 3 minutes, until wilted, adding a splash of water if needed. Scrape the mixture into the bowl with the pine nuts. Drain and squeeze excess liquid from the tomatoes, then add them to the bowl. Set the filling and pan aside to cool.

3. 3

   Open the pork

   Cut lengthwise through each tenderloin horizontally, stopping about 1.3 cm (½ inch) short of the far edge. Open each piece like a book. Cover with plastic wrap and use the flat side of a meat tenderiser or a rolling pin to even out the meat. Remove the wrap and season with half the salt and pepper.

4. 4

   Fill and roll

   With the long side of one tenderloin facing you, spread half the filling in a line over the lower half of the meat and top with half the goat cheese. Roll it up tightly, tucking the thin end in on itself for more even cooking. Tie the roast with butcher’s twine at 5 cm (2 inch) intervals to make a neat cylinder. Repeat with the second tenderloin and the rest of the filling.

5. 5

   Season the roasts

   Season the outsides of both roasts with the remaining 2.5 ml (½ tsp) salt and 2.5 ml (½ tsp) pepper. If preparing ahead, cover the uncooked roasts tightly with plastic wrap and refrigerate for up to 4 days.

6. 6

   Sear the pork

   Heat the remaining 30 ml (2 tbsp) oil in the reserved pan over medium-high heat. Add the tenderloins and sear, turning as needed, until browned all over, about 8 minutes.

7. 7

   Roast and rest

   Transfer the pan to the oven and roast for 25–30 minutes, until an instant-read thermometer inserted into the centre of a tenderloin reads 66°C (150°F). Move the tenderloins to a cutting board and leave them to rest for 10 minutes.

8. 8

   Reduce the sauce

   While the pork rests, add the wine to the pan. Simmer over medium heat for about 4 minutes, scraping up the browned bits from the bottom, until the liquid has reduced by half.

9. 9

   Slice and serve

   Remove and discard the string, then cut the tenderloins crosswise into 2.5 cm (1 inch) rounds. The meat will be light pink when sliced; arrange it on a serving platter, spoon over the pan sauce and serve.

What is stuffed pork tenderloin?

This is a roast-style pork dish in which tenderloin is opened, filled, rolled and cooked as a compact cylinder. The recipe combines American dinner-party cooking with Mediterranean-leaning ingredients such as olive oil, sun-dried tomatoes and goat cheese; it is a particular variation rather than one fixed traditional dish.

The filling brings together greens, sweet browned shallot, toasted nuts and tangy cheese. Rolling the filling inside the pork also makes the roast easy to slice into neat portions.

Nutrition and macros by portion

The nutrition label shows one serving as written: 378 calories, 36g protein, 4g carbs, 22g fat.

The pork provides most of the protein, while the olive oil, pine nuts and goat cheese contribute much of the fat. The small amount of carbohydrate comes mainly from the vegetables, tomatoes and shallot. Pair a portion with plenty of vegetables, or add a measured serving of potatoes or grains for a more filling plate.

Build a balanced filling

Chard: discard the large centre ribs as directed so the chopped leaves wilt quickly and are easy to spread inside the meat. Cook them until wilted, not until dry.

Tomatoes and pine nuts: soaking softens the tomatoes, while toasting gives the nuts a lightly browned finish. Let the cooked filling cool before adding it to the pork.

Open and roll the tenderloin

Butterflying: stop cutting before reaching the far edge so each tenderloin opens out in one piece. A gentle, even flattening helps create a more consistent layer for filling.

Tying: roll the meat snugly and secure it at regular intervals with butcher’s twine. Tucking in the narrow end helps the roast cook more evenly, while keeping the filling contained.

Searing and doneness

Searing: brown the rolled tenderloins all over before roasting. This adds colour and leaves browned bits in the pan for the sauce.

Temperature: use an instant-read thermometer in the centre of a tenderloin and take the pan from the oven when it reaches 66°C (150°F), as specified in the method. Rest the meat for 10 minutes before slicing.

Make the pan sauce

Wine: add it to the roasting pan while the meat rests, then scrape up the browned bits as it simmers. Reducing the liquid by half concentrates its flavour without adding another sauce-making step.

If using dry vermouth or chicken stock instead, follow the same reduction method. Spoon the sauce over the sliced pork just before serving.

Timing and make-ahead

The filling needs time to cool before assembly, so prepare it first while the tomatoes soak. The recipe gives about 8 minutes for searing, 25–30 minutes for roasting and 10 minutes for resting.

The seasoned, uncooked roasts can be covered and refrigerated for up to 4 days, according to the recipe. Allow for the full cooking and resting time when planning to serve.

What to serve with it

A simple side of roasted or steamed vegetables complements the rich cheese and pan sauce. Potatoes, grains or crusty bread can make the meal more substantial and catch any extra sauce.

For a lighter plate, serve the pork with a generous portion of greens or other vegetables. Slice the roasts at the table or arrange the rounds on a platter for sharing.

Recipe notes & tips

• Trim the silverskin before butterflying the tenderloins.
• Use kitchen scissors to snip the sun-dried tomatoes into small pieces.
• Stir the pine nuts often as they toast, since they can brown quickly.
• Let the filling cool before spreading it over the pork.
• Keep the roast snug and tie it at regular intervals to help it hold its shape.
• Check the centre with an instant-read thermometer rather than relying on colour alone.

Variations

• Use vermouth: swap it for the white wine in the pan sauce.
• Use chicken stock: reduce it in the pan in place of the wine.
• Change the greens: use another leafy green that wilts readily in place of the chard.
• Adjust the cheese: use plain goat cheese if herbed goat cheese is unavailable.
• Serve with grains: add cooked rice or another grain alongside the sliced pork.

Common mistakes to avoid

• Cutting all the way through: leave about 1.3 cm (½ inch) intact so the tenderloin opens like a book.
• Filling while hot: let the chard mixture cool first so it is easier to handle.
• Overfilling: spread the filling in a line over the lower half and keep the roll tight.
• Skipping the tie: secure the tenderloin with butcher’s twine so it keeps its shape.
• Guessing doneness: check the centre with an instant-read thermometer and follow the stated 66°C (150°F) target.
• Slicing too soon: rest the pork for 10 minutes so it is easier to cut into rounds.

How to store

The recipe says the seasoned, uncooked roasts can be covered tightly and refrigerated for up to 4 days. Refrigerate cooked leftovers in a covered container and use within 3–4 days; reheat gently until hot throughout, taking care not to dry out the pork.

Frequently asked questions