Porchetta-Inspired Stuffed Pork Tenderloin
Ingredients
- 2 pork tenderloins, butterflied
- Salt and pepper, to taste
- 1 tsp dried fennel seeds, crushed
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 3-4 garlic cloves, minced
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh parsley, chopped
- Zest of 1 lemon
- Olive oil, for searing
Instructions
- Prepare the Tenderloin: Butterfly the pork tenderloin by slicing it down the middle, ensuring not to cut all the way through. Open it up like a book and flatten it with a meat mallet.
- Season: Generously season the inside of the tenderloin with salt, pepper, crushed fennel, basil, thyme, rosemary, oregano, minced garlic, fresh herbs, and lemon zest.
- Roll and Tie: Roll the tenderloin tightly and secure it with cooking twine, ensuring the seams are sealed to keep the stuffing intact.
- Sear the Meat: Heat a skillet with olive oil over medium-high heat. Sear the rolled tenderloin on all sides, about 1-2 minutes per side, to develop a golden crust.
- Roast to Perfection: Transfer the tenderloin to a baking dish and roast in a preheated 350°F oven for 15-20 minutes or until the internal temperature reaches 145°F.
- Rest and Slice: Let the tenderloin rest for 5-10 minutes. Remove the twine, slice into medallions, and serve.