Servings
4
Total Cook Time
75MIN
Ingredients
Rich, savory, and herbaceous, this Roasted Stuffed Pork Tenderloin Recipe always turns out tender and juicy with incredible flavor. Perfect for Sunday dinners and special occasions, it’s a family favorite worthy of a restaurant!
- 2 ounces pancetta, diced
- 4 ounces cremini mushrooms, diced
- 1 1⁄2 teaspoons fresh rosemary, minced
- 1 pork tenderloin (approx. 1–1.5 lbs.)
- 4-5 Cache Valley® Swiss slices
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
Steps
- Preheat the oven to 375°F.
- In a sauté pan, cook the pancetta over medium heat for 4–5 minutes, until lightly browned.
- Add the mushrooms and rosemary, and cook for 8–10 minutes, until the pancetta is cooked through and the mushrooms have released and evaporated their liquid. Set aside to cool slightly.
- Butterfly the pork tenderloin using the roll-cut method: Make a lengthwise cut with your knife parallel to the cutting board, about halfway up from the bottom of the tenderloin. Gently unroll the pork as you continue cutting, keeping the knife level, until you have a large, flat rectangle.
- Spread the mushroom filling evenly over the surface of the pork, then top with the cheese slices.
- Roll the tenderloin up tightly and secure it with butcher’s twine or toothpicks.
- Season the outside with salt and pepper and place it seam-side down in a baking dish.
- Roast uncovered for 30–35 minutes, or until the internal temperature reaches 145°F.
- Let the tenderloin rest for 5–10 minutes before slicing and serving.
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Author Bio
Amanda Scarlati – Scarlati Family Kitchen
Amanda Scarlati is a professionally trained chef, recipe developer, and founder of Scarlati Family Kitchen. She creates approachable, chef-quality recipes designed to bring families together and help home cooks feel confident in the kitchen. With a warm, down-to-earth style, Amanda makes cooking simple, enjoyable, and a way to create lasting traditions.
