Italian Stuffed Pork Tenderloin Recipes

PORK TENDERLOIN "ROSA DI PARMA"

Steps:

• Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
• Preheat oven to 450°F.
• Double butterfly the tenderloins, so they can be flattened, stuffed and rolled. To do that, you'll make two long horizontal cuts, one on each side, dividing the tenderloin in thirds without cutting all the way through (see Tip). Lay one tenderloin on a cutting board. Holding the knife blade flat, so it's parallel to the board, make a lengthwise cut into the side of the tenderloin one-third of the way down from the top, stopping short of the opposite edge so that the flaps remain attached. Rotate the tenderloin 180 degrees. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, starting two-thirds of the way down from the top of the tenderloin and taking care not to cut all the way through. Open up the two cuts so you have a large rectangle of meat. Use the heel of your hand to gently flatten the meat to about 1/2 inch thick. Repeat with the second tenderloin.
• Cover each butterflied tenderloin with 2 prosciutto slices, then spread 1/2 cup Parmigiano-Reggiano over the prosciutto, leaving a 1-inch border. Starting with a long side, roll up each tenderloin so the stuffing is in a spiral pattern, then tie the roasts at 2-inch intervals with kitchen string.
• Lightly brush the roasts all over with 1 1/2 teaspoons oil, then rub with the reserved herb mixture. Heat the remaining 1 1/2 teaspoons oil in a large, heavy, ovenproof skillet over medium-high heat. Add the roasts, bending to fit if necessary, and cook, turning often, until browned on all sides, 3 to 5 minutes total.
• Transfer the pan to the oven. Roast, checking often, until an instant-read thermometer inserted into the thickest part registers 145°F, 15 to 20 minutes. Transfer the roasts to a cutting board, tent with foil and let rest for 5 minutes. To serve, remove the string and cut the pork into 1-inch-thick slices.

ITALIAN STUFFED PORK TENDERLOIN

Steps:

• If you are using the large tenderloin from Costco, cut it almost in half, then cut the halves almost in half again so that you kind of unfold it a few times and try to pound it out flat to about 1/2" thickness or slightly thinner. (If you are using a smaller pork tenderloin, cut almost in half and pound it flat).
• Once the tenderloin is flat and has a good surface area, spread the cream cheese all over the top. Lay the roasted red peppers over the cream cheese then sprinkle on the crumbled bacon. Evenly sprinkle on the packages dried pesto seasoning and lay the spinach leaves all over the top.
• Roll the pork up (like you would if you were making cinnamon rolls) and tie it shut with 3 or 4 pieces of kitchen twine if needed. Next, rub olive oil, paprika, salt and pepper all over the pork and place in a greased baking sheet. Bake at 350-degrees about 60-90 minutes or until pork is cooked through. Once cooked, slice and serve!
• **This makes quite a lot. After rolling, but before baking, cut it into thirds or fourths. Wrap in plastic wrap and freeze!

ITALIAN STUFFED PORK TENDERLOIN

Steps:

• Heat oven to 425 degrees F. Cut lengthwise slit in each pork tenderloin, cutting to but not through the other side. Set pork aside. Melt butter in large saucepan over medium heat. Add mushrooms and green onions; cook until tender. Remove from heat. Stir in cooked long grain and wild rice mix, pecans and parsley. Set aside 3/4 cup of the rice mixture. Spoon remaining rice mixture into 1 1/2-quart casserole; cover and set aside. Divide 3/4 cup rice mixture between slits in pork tenderloins, spreading evenly in slits. Close slits; secure with toothpicks.
• Stir together Italian seasoning and salt in small bowl. Sprinkle evenly over top of pork tenderloins. Place pork tenderloins on rack in shallow roasting pan.
• Roast tenderloins, uncovered, for 25-27 minutes until internal temperature is 145 degrees Fahrenheit, followed by a 5-minute rest time. Bake casserole of rice mixture alongside tenderloins. Meanwhile, for sauce, combine Alfredo sauce and Chardonnay in medium saucepan. Cook and stir over low heat until bubbly. To serve, spoon rice mixture onto serving platter. Remove toothpicks from tenderloins. Cut pork tenderloins into 1-inch-thick pieces; arrange on rice mixture on platter. Serve sauce with pork and rice mixture.

STUFFED AND ROLLED PORK TENDERLOIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
• Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
• Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
• Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper.
• Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
• Cook in the preheated oven until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.

PORK TENDERLOIN ITALIANO

Steps:

• Preheat the oven to 375 degrees.
• Spray a roasting pan with cooking spray lightly.
• Slice the pork tenderloin lengthwise down the center taking care NOT to cut all the way through.
• Open out the pork, and season all over with salt, and black pepper to taste.
• Lay the washed basil leaves, end to end, down through the middle of the cut in the pork.
• Mix together, the sun-dried tomato paste, the chopped black olives, the minced garlic, and the grated parmesan, in a bowl.
• Spread the resulting paste evenly, over the basil leaves, across the whole length of the center of the tenderloin.
• Press the tenderloin back together.
• Lay the prosciutto slices, side by side, with the edges overlapping by about 1/2 an inch.
• Place the whole stuffed tenderloin along one edge of the prosciutto, and roll, wrapping the prosciutto completely around the tenderloin.
• Place the tenderloin, seam side down in the roasting pan.
• Brush over all with olive oil.
• Bake at 375, for 30-40 minutes, until cooked through.
• Let stand for 10 minutes before slicing.

ITALIAN STUFFED PORK LOIN

Steps:

• Preheat oven to 450 degrees.
• Line a jelly roll pan with foil and spray with non-stick cooking spray. Set aside.
• Combine tomatoes, basil, nuts, garlic, cheese and oil in a food processor. Process until well blended and slightly chunky in texture. (Like a pesto).
• Blend tomato-basil mixture with ricotta cheese. Season with salt and pepper. Set aside.
• Rinse the tenderloin and pat dry. Slice the loin horizontally,nearly, but not all the way through. The roast should open like a book.
• Pound the meat with a mallet, to an even 1/2 inch thickness. Lay the meat on three to four lengths of twine.
• Spread a thick layer of filling over the meat, leaving a one inch border around the edges.
• Starting at the long edge, roll the meat, tucking the ragged edges into the roll. Secure with twine. Place on prepared jelly roll pan.
• Sprinkle roast lightly with garlic salt and italian seasoning.
• Bake until a meat thermometer reads 165 degrees.
• Let rest 5-10 minutes after baking, then slice, removing the twine as you go.