Rolled Pork Tenderloin with Herb and Currant Filling

Name: Rolled Pork Tenderloin with Herb and Currant Filling
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 tsp Black Pepper; 0.33 cup Bread Crumbs; 1 dash Cayenne Pepper; 0.25 cup Dried Currant; 1 whole Eggs; 0.5 bunch Fresh Parsley; 2 sprigs Fresh Rosemary; 3 whole Minced Garlic; 2 tbsp Olive Oil; 1 whole Pork Tenderloin; 2 tsp Salt; 0.5 tsp Salt & Pepper

Dinner 🍽️Lunch 🥪 American High-Protein 💪Comfort-Food

Rolled Pork Tenderloin with Herb and Currant Filling offers a juicy, tender roast wrapped around a fragrant mix of parsley, garlic, rosemary, and sweet currants. The contrast of savory herbs and gentle sweetness shines through each neatly sliced round, perfect for a special dinner or a weekend gathering. A quick sear deepens flavor before a gentle roast keeps everything moist.

Prep15 mins
Cook45 mins
Serves4
DifficultyMedium

1

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

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

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

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

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

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

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.