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Herb-Stuffed Pork Tenderloin

Herb-Stuffed Pork Tenderloin

LindySez
“Herb-Stuffed Pork Tenderloin takes a few simple ingredients that turn tasteless pork tenderloin from ordinary to extraordinary.”
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Pork
Cuisine American
Servings 4 servings
Calories 262 kcal

Ingredients
  

  • 1 about 1 pound pork tenderloin
  • 1 tablespoon Dijon mustard
  • Fresh snipped rosemary to taste, about 1 teaspoon is what I used
  • For the Filling
  • ½ cup finely diced fennel
  • ½ cup finely diced onion
  • 2 cloves about 1 teaspoon minced garlic
  • 1 tablespoon each extra virgin olive oil and unsalted butter divided
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon fresh minced thyme
  • ½ cup panko or fresh breadcrumbs if desired
  • Chicken stock as needed to moisten the stuffing
  • For the Mustard Sauce
  • 1 cup chicken stock
  • 2 teaspoons corn starch
  • 2 tablespoons Dijon mustard
  • ¼ cup low-fat milk or half and half (if you're not counting)
  • Salt and freshly ground pepper to taste (well duh)

Instructions
 

  • Heat the oven to 350°F
    Prepare the TenderloinTrim all the silver skin from the tenderloin and butterfly it. Place between two pieces of plastic wrap and using a flat meat pounder, or the bottom of a small skillet, gently pound the meat, working from the middle to the outside, until it is uniformly even about ⅓ inch thick. Season with salt and freshly ground pepper; thinly spread the mustard over the surface then snip the rosemary finely over the top.
  • Prepare the Stuffing: Heat half the oil and butter in a skillet, when the butter has melted add the fennel, and onion, sauté stirring until the onion begins to turn translucent, add the garlic and cook for 1 minute more. Add the fresh herbs, cook for 1 minute, then add the bread crumbs, stir well; add enough chicken stock to just moisten the bread crumbs (omit this step if using fresh). Taste and adjust for salt and pepper. Spread evenly over the tenderloin. (if not cooking immediately, make sure the stuffing is completely cool before spreading so no bacteria begins to form). Roll tightly jelly-roll fashion, and tie at 2-inch intervals with cooking string. Season with salt and freshly ground pepper.
  • Heat the remaining oil and butter together in an oven-proof skillet, when hot add the tenderloin and brown well on all sides. Place in the oven and cook for 20 to 30 minutes or until cooked to an internal temperature of 160°F. Allow to rest for 5 minutes.
  • Prepare the Dijon Mustard Sauce: While the roast is cooking in the oven, stir the chicken stock and cornstarch together until the cornstarch is dissolved; stir in the mustard and milk. Pour into a small saucepan and bring to a simmer, cook until it has thickened. If you like a thicker sauce, add a bit more cornstarch that has been mixed with a bit of water. Taste and adjust for salt.
  • To Serve: Slice the tenderloin and spoon on the sauce.

Nutrition

Serving: 1gSodium: 512mgFiber: 1gCholesterol: 83mgCalories: 262kcalPolyunsaturated Fat: 6gSaturated Fat: 4gFat: 12gProtein: 29gCarbohydrates: 12g
Keyword low-calorie, low-fat, mustard sauce, pork tenderloin, stuffed tenderloin
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