Stuffed Pork Tenderloin
Stuffed pork tenderloin with a Parmesan, breadcrumb and basil filling and a balsamic glaze to finish it is a simple but sophisticated recipe that’s incredibly flavorful.
Yield: 6 servings
Ingredients
For the pork:
- 2 pork tenderloins (1-1.25 lbs. each), trimmed
- 1 ½ teaspoons dried Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the stuffing mixture:
- ½ cup plain breadcrumbs
- ½ cup grated Parmesan cheese
- ½ cup fresh basil, chopped
- 2 tablespoons extra-virgin olive oil
For serving:
- ¼ cup balsamic glaze (see notes)
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil for easy clean up.
- Season the pork with the dried Italian seasoning, salt and pepper.
- Using a sharp knife, in the top of each pork tenderloin, cut a slit about ½ inch deep, leaving a ½ inch border on each end. You want the slit to go about ⅔ of the way through the pork tenderloin but not all the way to the bottom.
- In a small bowl, combine the breadcrumbs, Parmesan, basil and olive oil until well mixed.
- Divide the stuffing mixture and stuff half into the cavity of each pork tenderloin. You will need to use your fingers to really pack in the stuffing mixture until it’s completely full. Place the stuffed pork tenderloins on the prepared baking sheet.
- Bake at 425 for 18-20 minutes, or until the pork registers 135 to 140 degrees. Let the pork rest for at least 5 minutes before slicing.
- Serve drizzled with balsamic glaze.
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Notes
Balsamic glaze: You can buy this pre-made in the store or make your own. To make your own balsamic reduction, you'll need ⅓ cup balsamic vinegar. Place the balsamic vinegar in a small sauce pan over high heat. Bring to a boil, reduce heat to low and simmer for about 5 minutes, until the mixture is reduced and thickened.
Leftovers: Leftover stuffed pork, once cooled, can be stored in the refrigerator for up to 3-4 days. Cut into slices before reheating in the microwave so the pork reheats more quickly and evenly without drying out.
Nutrition
Calories: 314kcal | Carbohydrates: 13g | Protein: 39g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 116mg | Sodium: 689mg | Potassium: 718mg | Fiber: 1g | Sugar: 3g | Vitamin A: 187IU | Vitamin C: 0.4mg | Calcium: 111mg | Iron: 2mg
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