Stuffed Peppercorn Garlic Pork Tenderloin

Stuffed Peppercorn Garlic Pork Tenderloin

March 7, 2020

Servings: 4

Prep: 15 min

Cook: 20 min

Total: 35 min

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A moist and tender stuffed pork tenderloin loaded with mushrooms and apples, finished with black pepper and garlic. An easy way to treat your family to an elegant dinner, even on a weeknight!

By: A Wholesome New World

Ingredients

• 4 TBSP olive oil divided
• 6 oz baby Bella mushrooms chopped finely
• 1 gala apple chopped
• 3 garlic cloves minced and divided
• 1/4 cup + 1 TBSP panko breadcrumbs
• 1/4 cup minced fresh rosemary
• 1 1/2 lb pork tenderloin
• 1/2 lb Brussels sprouts, halved
• 1/2 lb potato medley, quartered

Directions

• Step 1 Preheat oven to 400 degrees and mix together your filling. Combine mushrooms, apples, 2 garlic cloves, breadcrumbs and minced rosemary in a bowl, set aside.
• Step 2 Butterfly your pork: cut a slit all the way down the long end of your tenderloin, making sure not to cut all the way through. Open tenderloin like a book, cover with a sheet of plastic wrap and pound with the flat side of a meat mallet until 1/2″ thick without.
• Step 3 Top with mushroom filling and press the filling into the pork. Carefully begin to roll up your pork, from the long side. Keep the roll as tight as possible, tucking the filling underneath as you go. Secure with twine or toothpicks if you desire. Season the pork generously with kosher salt and ground pepper
• Step 4 Heat 2 TBSP olive oil in a cast iron skillet. Saute the potatoes and Brussels sprouts over medium heat on the skillet until they start to turn golden. Meanwhile, in a non-stick skillet, gently sear your pork tenderloin, around 2 minutes per side. 
• Step 5 Carefully transfer the seared pork to cast iron skillet with your vegetables, season the pork with additional black pepper, remaining TBSP garlic, and 1 TBSP breadcrumbs. Roast in the oven for 15-20 minutes, or until internal temperature of the meat has reached 145 degrees.
• Step 6 Remove from oven, let the pork rest for a few minutes, then slice into rings before serving.

This recipe is one that looks way harder than it is. If you have that impression, I’m here to change all that. It actually takes place all in one pan (music to my ears!) and if you break it down, it’s really just a few *simple* steps: butterfly, stuff, roll, sear and roast. If that sounds daunting then try watching the video I’ve suggested or google “pork tenderloin roulade” – there are some great resources out there! I’m ALL about making the most of all the cooking resources on the internet, especially when it comes to videos on youtube. For the more technical aspects of cooking, it’s sometimes helpful to watch a video before you attempt it yourself.

For my recipe, I really went in with the goal of using what I had already on hand. Mushrooms, apples, garlic and breadcrumbs make up the stuffing, and then I scattered some potatoes and Brussels sprouts around the pork to roast. But feel free to get creative with your accompaniments! I love adding fun accents to my stuffing like cheese, herbs, or even pesto! It shakes things up and keeps it exciting. I can guarantee that no stuffing in my house is ever the same.

The trickiest part about this recipe is really handling the pork itself, mainly, the butterflying and the rolling steps. I have been after the coveted pork spiral for quite some time so today I enlisted Marc to help. The first time I stuffed a pork tenderloin, I just sliced a pocket down the center of the pork and stuffed it with my filling. This resulted in an uneven cook and stuffing that was overcooked. The spiraling will keep your meat and ingredients moist and tender and look beautiful to boot.

We watched this great video on how to first butterfly your pork: https://m.youtube.com/watch?v=Fz391Urnk30. Then the rolling is key, you actually want to disperse the filling in layers and press it down. Then you want to roll it as tightly as possible. You can’t totally tell from the pictures but we didn’t even perfect it this time. The spiral very nearly fell apart when Marc was searing (mainly because we didn’t sear it in a nonstick skillet – big no-no here!) but this is all the more reason to wrap it tightly and even tie with twine if you have it!

Can’t wait to hear what you think about the recipe and the steps! Comment below with any questions!