Rolled Pork Tenderloin with Herb and Currant Filling

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Remove the flap of meat from the wider end of the tenderloin and trim the last 2 inches from the narrow end; chop the trimmings and set aside.

3. 3

   Position the tenderloin with a short end facing you. With the knife parallel to the cutting board, cut into the tenderloin about 1 inch from the bottom (in the middle) along the full length of one long edge; keep cutting until you are about 1/2 inch from the opposite long edge, without cutting through. Open the tenderloin like a book. Make a few shallow slashes in the flattened meat, taking care not to cut all the way through.

4. 4

   Cover the flattened tenderloin with heavy plastic and pound with the smooth side of a meat mallet to about 1/2 inch thick. Roll up the pounded tenderloin, cover with plastic wrap, and refrigerate to keep it cold.

5. 5

   Combine the chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper in a bowl, mixing with a fork until the stuffing is well combined.

6. 6

   Unroll the tenderloin on the work surface. Spread the stuffing over the tenderloin, leaving a 2-inch border along one long edge. Roll up the tenderloin, finishing at the 2-inch border; tie with twine to hold its shape. Season the tenderloin on all sides with salt and black pepper.

7. 7

   Heat an oven-safe skillet over high heat on the stovetop until hot. Add the tenderloin and cook until browned, 3 to 4 minutes per side.

8. 8

   Bake in the preheated oven until the tenderloin is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should register at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing the twine and slicing.

• Calories 471.07 kcal ▲ High 24%
• Protein 27.04 g ↗ Good Source 54%
• Carbohydrate 56.88 g 21%
• Total Fat 11.63 g — Moderate 15%
• Saturated Fat 2.69 g — Moderate 13%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 128.08 mg ▲ High 43%
• Sodium 800.16 mg ▲ High 35%
• Dietary Fiber 2.9 g — Moderate 10%
• Total Sugars 5.44 g --
• Added Sugars 0.39 g ⌄ Low Source 1%
• Calcium 35.99 mg ⌄ Low Source 3%
• Iron 2.09 mg — Moderate 12%
• Potassium 181.89 mg ⌄ Low Source 4%
• Vitamin A 187.83 mcg ↗ Good Source 21%
• Vitamin C 14.39 mg — Moderate 16%
• Vitamin D 0.25 mcg ⌄ Low Source 1%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten
• Garlic 🧄