Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

The stuffing has a very delightful combination that compliments the pork tenderloin with roasted garlic and mayonnaise.

Ingredients Nutrition

Directions

  1. In a large frying pan on medium-high heat, add olive oil, sliced leeks and mushrooms and saute' until the leeks are tender, about 3 minutes.
  2. Stir in thyme, salt and pepper and cook for 1 - 2 minutes.
  3. Let cool slightly, then transfer to a food processor and process until the leeks and mushrooms are finely chopped.
  4. Add bread crumbs, parmesan cheese and parsley and process just to blend.
  5. Preheat oven to 350°F.
  6. Cut each tenderloin lengthwise about 3/4 of the way through the thickness of the meat.
  7. Open meat like a book and using a food mallet, flatten each tenderloin to about 1/2 inch thickness.
  8. Divide the stuffing mixture in half and cover each tenderloin with the stuffing mixture, pressing it firmly into an even layer over the entire surface of the meat.
  9. Beginning at one of the shorter ends, roll the tenderloin up to enclose the stuffing.
  10. Tie each rolled tenderloin with kitchen string in at least 3 places to secure the roll.
  11. Brush each tenderloin with mustard and sprinkle with salt and pepper.
  12. Place tenderloins side by side in a small roasting pan.
  13. Roast in preheated 350 F oven for 35 to 45 minutes or until a meat thermometer inserted into the center reads 155°F.
  14. Remove from oven and let stand for 10 minutes before slicing into spirals about 3/4 inch thick.
  15. Serve warm or at room temperature with Roasted Garlic Mayonnaise.

Reviews

(4)
Most Helpful

Wow! This was wonderful. I made the filling as directed, except as I was letting the filling cool I added in some fresh spinach to reduce down and instead of the parmigiano-reggiano I used fresh grated parmesan (much cheaper). The pork was nice and tender and flavorful, and the filling was perfect. Very mild and not too overpowering for the pork. I froze the second one and am looking forward to having it again soon. Thanks for a great new pork recipe!

vdm86 November 14, 2009

This was excellent and easy to make. I chose to not use the mayonnaise and served it with Hunter gravy instead.

lyndahugs September 06, 2009

This was a wonderful recipe for stuffed pork tenderloin! It looked beautiful and tasted even better! Did not change a thing for the main recipe. I didn't have hellman's garlic mayo, so I served it with my own... just roasted a head of garlic for an hour in aluminum foil and squished it into mayo. This was a delicious recipe, thanks!!!

A la Carte August 08, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a