Stuffed Pork Tenderloin

A meal perfect for a celebration or a dinner party, this stuffed pork tenderloin recipe unites juicy pork with a sweet-savory mixture of garlicky greens, caramelized shallots, sun-dried tomatoes, pine nuts, and just a touch of herby goat cheese.

📝 Ingredients

• 3 sun-dried tomatoes, (snipped into small pieces with scissors)
• 3 tablespoons pine nuts
• Extra virgin olive oil
• 1 large shallot or 1/2 small sweet onion, (thinly sliced)
• 1 tablespoon finely chopped garlic ((about 3 cloves))
• 5 cups chopped Swiss chard leaves, (about 8 large leaves, large center ribs discarded)
• 1 teaspoon salt, (divided)
• 1 teaspoon pepper, (divided)
• 2 pork tenderloins ((about 1 pound each), silverskin trimmed)
• 4 ounces herb goat cheese
• 1/2 cup dry white wine, (dry vermouth, or chicken stock)

👨‍🍳 Instructions

1. 1Get ready. Preheat the oven to 350°F. Put the sun-dried tomatoes in a small bowl and add enough hot water to cover, set aside. Put the pine nuts in an oven proof frying pan that is large enough to fit both pork tenderloins when rolled up. Toast over medium heat, stirring frequently, until lightly browned. Pour into a medium bowl and set aside.
2. 2Make the filling. Put 2 tablespoons of the olive oil into the pan over medium heat. Add the shallot or onion and sauté, stirring occasionally, until golden brown, 5 minutes. Add the garlic and sauté until fragrant, 20 seconds. Add the chard and a generous pinch of salt and continue to sauté, stirring constantly, until the leaves are wilted, 3 minutes. Add a splash of water, if needed, to help them wilt down. Scrape the chard mixture into the bowl with the pine nuts. Drain the tomatoes, wringing out any extra liquid, and add them to the bowl. Set the filling and pan aside to cool.
3. 3Prep the pork tenderloins. Make a lengthwise cut horizontally through each pork loin, stopping 1/2-inch before you get to the edge. Open up each tenderloin, as you would a book. Cover the pork with plastic wrap, and whack the meat with the flat side of a meat tenderizer or a rolling pin to even out the meat. Remove the plastic wrap and sprinkle the meat with half of the salt and pepper.
4. 4Stuff the pork tenderloins. With the long end of one pork tenderloin facing you, spread half the filling along the bottom half of the meat in a line. Top with half of the goat cheese. Roll up the meat tightly like a sleeping bag, tucking in the thin end onto itself to ensure even cooking. Tie the roast every 2 inches with butcher’s twine to form a neat cylinder. Repeat with remaining pork tenderloin and filling.
5. 5Season the pork. Sprinkle the outsides of the roasts all over with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. At this point, the uncooked roasts can be stored in the refrigerator, tightly covered in plastic wrap, for up to 4 days.
6. 6Sear the pork. Heat the remaining 2 tablespoons of oil in the reserved pan over medium-high heat. Add the tenderloins and sear until browned all over, about 8 minutes.
7. 7Roast, then rest the pork. Transfer the pan to the oven and roast the pork until an instant read thermometer registers 150°F when inserted into the center of a tenderloin, 25 to 30 minutes. Transfer the tenderloins to a cutting board and let them rest for 10 minutes.
8. 8Make the pan sauce. While the roasts are resting, add the wine to the pan and simmer over medium heat, scraping up browned bits on the bottom of the pan, until reduced by half, 4 minutes.
9. 9Slice and serve. Cut the tenderloins crosswise into 1-inch thick rounds, discarding string. The roasted meat will be light pink when sliced, it is safe to eat and will be juicy and tender. Arrange on a serving platter. Pour the pan sauce over the meat and serve.