Stuffed Pork Loin

Stuffed Pork Loin is a delicious main dish option for holidays and special dinners! This rolled stuffed pork loin roast is juicy, savory, and absolutely beautiful. It’s stuffed with rosemary, garlic, and breadcrumbs, and roasted to perfection.

Ingredients

• 2 whole pork tenderloins unseasoned
• 2 tablespoons olive oil divided
• ¼ cup finely chopped shallot
• 2 cloves garlic minced
• 1 teaspoon fresh rosemary minced
• ½ cup Panko breadcrumbs
• 2 tablespoons unsalted butter
• 2 sprigs fresh rosemary
• 2 cloves cloves smashed and peeled
• Salt and pepper

Instructions

1. Butterfly the pork tenderloins and pound them into an even ½-inch thick rectangle.2 whole pork tenderloins
2. Pat the tenderloins dry with a paper towel and season them lightly with salt and pepper.Salt and pepper
3. Add 1 tablespoon of olive oil to an oven-safe skillet and add the shallot. Cook for 2-3 minutes or until the shallot is tender.2 tablespoons olive oil,¼ cup finely chopped shallot
4. Add minced garlic, minced rosemary, and breadcrumbs. Stir to combine.2 cloves garlic,1 teaspoon fresh rosemary,½ cup Panko breadcrumbs
5. Spread the breadcrumb mixture over the butterflied pork tenderloin.
6. Roll each tenderloin into a tight log. Secure the tenderloin with kitchen twine and season the outside with salt and pepper.
7. Wipe the skillet clean (no need to wash it) and add the remaining tablespoon of olive oil. Heat the skillet until the oil is shimmering.
8. Sear the pork tenderloins for 2 minutes per side, then add the butter, rosemary sprigs, and whole garlic cloves.2 tablespoons unsalted butter,2 sprigs fresh rosemary,2 cloves cloves
9. Place the skillet with the tenderloins in the oven and roast for 15-20 minutes or until the internal temperature reaches 140°F.
10. Remove the tenderloins from the oven and baste the top with juices from the pan.
11. Cover the tenderloins with foil and allow them to rest for 5 minutes, or until the internal temperature reaches 145°F.
12. Slice and serve as desired.